4 medium poblano peppers
2 tablespoons extra virgin olive oil (EVOO)
1 jalapeño pepper, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves, divided
1 teaspoon ground cumin (1/3 palmful)
2 teaspoons honey
4 cups chicken stock (32 ounces)
Salt and freshly ground black pepper
1 lime, juiced
12 6-inch flour tortillas or 16 5-inch corn tortillas, softened over flame or dry skillet
2 pounds cooked chicken, meat pulled or shredded
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
Raw red onion rings, for garnish
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened on all sides, 10-12 minutes. Leave the door of the oven cracked to allow the steam to escape. The peppers can also be easily charred over an open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
Heat the EVOO, two turns of the pan, in a skillet over medium-high heat. Add the jalapeño, onions and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
Pour a thin layer of sauce into the bottom of a medium size casserole. Layer in three flour tortillas or four corn tortillas, then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Pre-heat the oven to 375ºF. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40-50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.