Mexican Enchilada Suiza Lasagna
May 5, 2006 — -- Looking for a main course to make for Cinco de Mayo? Try Emeril Lagasse's recipe for Mexican Enchilada Suiza Lasagna, shown below.
Ingredients
6 tablespoons butter
6 tablespoons all-purpose flour
3½ cups milk
1½ cups chicken stock
½ pound shredded pepper jack cheese
½ teaspoon salt
9 teaspoons vegetable oil
18 corn tortillas
4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts)
2 teaspoons Emeril's Southwest Essence
6 poblano peppers, roasted, peeled and seeded
1 cup chopped green onions
¾ pound (3 cups) shredded Monterey Jack cheese
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired
4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)
1 cup sour cream, for serving
Salsa or Pico de Gallo, for serving, optional
Directions
Yield: 8 to 10 servings
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