Layered Baked Chicken Enchiladas

Ingredients:

• 4 medium poblano peppers
• 2 tbsp. l. olive oil
• 1 jalapeno pepper (chopped)
• 2 medium onions (chopped)
• 4 cloves garlic (finely crushed)
• 12 medium physalis fruits (peeled, washed, and cut into quarters)
• 2 handfuls of small cilantro leaves
• 1 tsp ground cumin
• 2 teaspoons of honey
• 1/4 chicken bouillon cube
• Salt, freshly ground black pepper
• 1 lime (juice)
• 900 g cooked chicken (bone and chop)
• 12 wheat tortillas (15 cm in diameter) or 16 corn flour tortillas (12 cm in diameter), heated over a fire or in a dry frying pan
• 1 cup sour cream
• 1.5 cups (230 g) grated Swiss cheese
• 1.5 tbsp. (230 gr.) grated Monterey Jack cheese
• Fresh red onion rings (for garnish)

Preparation:

1. Place the poblano peppers on a baking sheet and place them in a preheated broiler. Roast for 10-12 minutes, until evenly charred. Leave the oven door slightly open to allow steam to escape. Then transfer the peppers to a bowl and cover with plastic wrap. Let the peppers cool until they are comfortable to handle. Remove the seeds and skins from the peppers.
2. Heat olive oil in a skillet, add the jalapeño pepper, onion, and garlic. Cook over medium heat until the onion is soft (about 5 minutes). Meanwhile, add the tomatillos and a handful of cilantro leaves to a food processor. Coarsely chop the poblano pepper and add it to the tomatillos. Process for about a minute, until the vegetables have combined to form a sauce. Pour the sauce back into the skillet and mix well. Add cumin, honey, and chicken broth, season with salt and pepper to taste. Reduce heat and simmer for about 20 minutes, then add lime juice and turn off the heat.
3. Next, pour a thin layer of sauce into a medium baking dish, layer with 3 flour tortillas or 4 corn tortillas, then add a layer of chicken and drizzle with a little sauce. Add 1/3 of the sour cream and sprinkle with a little grated cheese. Repeat this process twice.
4. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit), place the pan on a baking sheet, and bake until the enchiladas are heated through and bubbles form on the surface (40-50 minutes). Any cheese or sauce that leaks over the edge of the pan will spill onto the baking sheet. Serve the finished enchiladas garnished with onion rings.