Enchilada Suiza Lasagna

Mexican night for Cinco De Mayo! I found this recipe several years ago, this year I decided to lighten it up a tad and change it just slightly. Fabulous with homemade corn tortillas if possible! I paired it with Roasted Zucchini and Carrots with Cilantro








12 corn tortillas, cut into quarters

Sauce:
1/4 cup butter
6 TB flour
2 1/2 cups low fat milk
1 cup chicken broth
1.5 cups shredded pepper jack cheese

Filling:
2 large boneless, skinless, chicken breast halves, cooked and shredded( I poach them with a little garlic bullion for extra flavor)
2 tsp Emeril's Southwest Essence

1- 12 oz jar fire roasted red peppers, drained and chopped( or 2 medium home roasted)
1 cup  green onions, chopped
1.5 cups shredded colby jack(if you like it cheesier feel free to add more!)
1 can diced green chiles

1-2 diced  roma tomatoes
chopped fresh cilantro to taste
1/2 cup shredded Queso Anejo(Parmesan may be substituted if QA is not available)


Toss Chicken with Southwest Seasoning and set aside.
Preheat oven to 350


Sauce:
In a medium sauce pan melt butter over medium heat. Add in flour and whisk until smooth and bubbly. Slowly add in milk and stir and heat until thickened. Pour in chicken stock. Heat and stir until thick(about 5 minutes)
Remove from heat and stir in pepper jack. Stir until melted.




Lightly grease a casserole dish(I use 8.5 x 11, you can go bigger but you may need more tortillas)


Place about 3/4 cup sauce in the bottom and layer with 4 of the tortillas.

Layer 1/2 the chicken, 1/3 the peppers, 1/3 the green onions, 1/3 the green chiles, 1/3 the colby jack and 1/3 the remaining sauce..





Repeat layer again with the other 1/2 of chicken and 1/3 of the other fillings.



After your last layer top with remaining tortillas....the top with remaining peppers, green onions, green chiles and the diced tomatoes











Top with Remaining sauce, colby jack and chopped cilantro.





Cover with foil and bake in preheated over for 45 minutes. Remove Foil, top with Queso Anejo and bake an additional 15 minutes until it is bubbly and browned.

Allow to set for 10 minutes before slicing.

Top with sour cream, more cilantro and pico de gallo.