Roast Chicken Enchilada Suizas Stacked Casserole

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4 medium poblano peppers

2 tablespoons extra-virgin olive oil

1 jalapeno, chopped

2 medium onions, chopped

4 cloves garlic, finely chopped

12 medium-large tomatillos, peeled, rinsed and quartered

2 small handfuls cilantro leaves

1 teaspoon ground cumin, 1/3 palmful

2 teaspoons honey

1 quart chicken stock-in-a-box

Salt and freshly ground black pepper

1 lime, juiced

2 pounds cooked chicken, meat pulled or shredded

12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet

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

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