Ingredients

serves 4

　　6 tomatillos

　　1 medium onion, peeled and quartered

　　1 jalapeño pepper, seeded and halved

　　1 poblano pepper, seeded and quartered

　　2 large garlic cloves, peeled

　　Cooking spray

　　A small handful of fresh cilantro leaves

　　Zest and juice of 1 lime

　　1 tablespoon honey

　　1 teaspoon ground cumin, 1/3 palmful

　　Salt

　　1 rotisserie chicken, skin removed and meat shredded

　　5 (8-inch) flour tortillas

　　3/4 cup crème fraîche or sour cream

　　2 cups shredded Swiss cheese

　　2 cups shredded Monterey Jack or mild cheddar cheese

　　

Step 1

Heat a grill pan to medium-high or heat an outdoor grill.

　　

Step 2

Peel, rinse, and halve the tomatillos. Thread them on metal skewers along with the onion quarters, peppers, and garlic. Spray the skewered ingredients with cooking spray and grill for 15 minutes, turning to cook evenly. Preheat the oven to 350°F. Scrape the charred ingredients into a food processor and add the cilantro, lime zest and juice, honey, cumin, and salt. Process to form a sauce; if too thick, add 1/4 to 1/3 cup water. Put the chicken in a large bowl and pour the sauce over it, then toss to coat.

　　

Step 3

Char the tortillas on a grill or over a gas burner. Spray a cake pan with cooking spray. Then add a tortilla and top with one quarter of the chicken mixture, 4 rounded teaspoon-size dollops of crème fraîche or sour cream, and some shredded Swiss and Monterey Jack cheese. Add another tortilla and continue to build until you have 4 layers of chicken and cheese and a tortilla on top. Spray the top with cooking spray and place in the hot oven or on an outdoor grill with the lid down to melt the cheese for 5 minutes. Place a plate over the pan and invert the pie. Cut into 4 wedges and serve.

　　Rachael Ray's Look + Cook