Ranch Chicken Tortilla Casserole

rachaelrayshow.com

TerriC

subheading: For the Salsa Verde:

8 medium tomatillos (or 6 large), peeled and rinsed

3 large poblano peppers, or 4 medium

1 white onion, quartered and peeled

6 large cloves garlic, trimmed of root ends but left in skins

2 limes

Salt and pepper

1 teaspoon ground cumin , or ⅓ palmful

1 teaspoon light agave, or small drizzle of mild honey

½ cup cilantro , or a handful of leaves

subheading: For the Ranchero Cream:

2 cups Mexican crema or sour cream

½ cup cilantro, or a handful

2 cloves pasted garlic

1 cup finely grated Cotija cheese

¼ cup chopped chives

2 serrano or jalapeño peppers, seeded and coarsely chopped

1 lime, juiced

subheading: To assemble:

1 rotisserie chicken, remove skin and bones and pull meat into small bite-sized pieces

18 soft corn tortillas

4 cups shredded Mexican cheese blend , or Jack and cheddar cheeses combined

One 14-ounce can or 2 small cans green chilies, well drained

Mild or hot pickled jalapeño pepper rings and chopped scallions, to serve

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