Chili Suizas Bake

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And I forgot the sour cream layer! Because I was at the store and had forgotten what cheeses she used, I bought gruyere and fontina... perfect combo of sharpness and creaminess. Even my very picky 7 year old (turns up his nose at ANYTHING green scarfed it down. Try it and you won't be sorry.

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I found this receipe to be quite wet. A lot of liquid came from the tomatillos. I removed a half cup of liquid AFTER the tomtallios and stock were added. (prior to addition of chips, creme, and cheese. AFTER the the rest of the main ingredients were combined, excluding chips, creme, cheese I removed an additional 1.5 cups of liquid. I still had a quite wet mixture and have chosen to prepare with cheese on top of chickent mixture, then crushed chips on top of the cheese. Don't want soggy chips.

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It took longer than 30 mins. but it was well woth it. I will make again and again.

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I made this recipe with some red tomato salsa rather than tomatillos and it was perfect. Added some extra jalapenos as I love heat! It was spicy, delicious, wonderful cheesiness!!!

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I served this at a dinner party, and it was embarassing.

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Family really liked the dish and want it made again only a little less soupy and more heat ( I only used 1/2 the jalepeno next time wont use as much chicken broth. We don't have access to ground chicken in my neck of the woods but the ground turkey was just as good, no creme fraiche but sour cream was good too. Rachel Ray does a great job coming up with recipes.

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Outstanding!!! I was unable to buy ground chicken so used ground turkey and wasn't sorry. Rachel seldom fails to deliver quality, taste and/or ease.

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My friend came over and helped me make this recipe. We the exact ingredients she calls for except we used sour cream. I drained the chicken meat on paper towels after cooking it, and I was really glad I did because there was a ton of yellow chicken fat. Yuk. I used less stock than she calls for and didn't have a problem with the consistency. We loved it, and my boyfriend liked it too, even though it is mostly green in color. Next time I will probably use ground turkey because it is leaner, but overall this recipe is a keeper. Oh, and the leftovers are SO GOOD. Don't worry about the chips getting soggy, it is delish heated up in the microwave.

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I liked this recipe, but I made a few changes. I used 1 lb. of ground chicken, 1 lb. of ground turkey and one 8 oz. package of pork chorizo. I also added 1 can of black beans and 2 or 3 teaspoons of cumin and 2 or 3 teaspoons of chili powder. I didn't broil the cheese on top, just used the cheese as one of the condements along with the red onions and avacado and chips and I used mexican creme. I didn't put the chips on the chili either because I felt the leftovers would be soggy. I also skipped putting the lime juice on because I felt the dish had enough citrus flavor from the tomatilos. I used almost all of the 2 cups of chicken stock because I wanted to pour the chili into bowls like you would any chili. Debbie Vancouver, WA

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Actually, the tomatillo belongs to the same nightshade family as the tomato and the husk of the tomatillo is the give away that it is also related to the Cape Gooseberry!