Green Chili Lamb Enchilada Casserole

Servings: 8 | Prep: 30 min. | Cook: 50 min.

Recipe provided by American Lamb Board and created by of Homemade.

Directions

Roast Poblanos

1. Preheat broiler. Place peppers on a baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with salt.
2. Roast the poblano peppers under broiler until blackened on all sides, about 5-7 minutes
3. Place in an airtight container to steam for 10 minutes.
4. Peel peppers and remove tops and seeds. Coarsely dice.

Prepare the American Lamb Filling

1. In a large skillet, heat 1 tablespoon olive oil over medium heat.
2. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the ground cumin, ground coriander, and dried oregano. Cook for another 1-2 minutes until fragrant.
4. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks, about 7-8 minutes. Season generously with salt and pepper.
5. Stir in the corn. Remove from heat and set aside.

Prepare the Enchilada Sauce

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the onion, garlic and jalapeno and saute until translucent and softened, about 5 minutes.
3. Add cumin and chopped roasted poblanos and saute for another 2 minutes.
4. Add the chicken stock.
5. Transfer the mixture to a blender and blend until smooth. Taste and add more salt if needed.

Assemble the Casserole

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the enchilada sauce on the bottom of a 9×13-inch baking dish.
3. Place a layer of corn tortillas over the sauce, overlapping as needed.
4. Spread 1/2 of the lamb filling over the tortillas.
5. Sprinkle with 1/3 of the shredded Monterey Jack cheese.
6. Place a layer of corn tortillas over the sauce, overlapping as needed.
7. Spread 1/3 of the enchilada sauce over the tortillas.
8. Spread the remaining 1/2 of the lamb filling.
9. Sprinkle with 1/3 of the shredded Monterey Jack cheese.
10. Place a layer of corn tortillas over the cheese, overlapping as needed.
11. Spread final 1/3 of the enchilada sauce over the tortillas.
12. Sprinkle with remaining shredded Monterey Jack cheese.
13. Sprinkle the top with the 1/2 cup of the crumbled queso fresco.

Bake the Casserole

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbling.
3. Let the casserole rest for 10-15 minutes before serving.

Serve

1. Garnish the casserole with remaining queso fresco, chopped fresh cilantro and sliced green onions.
2. Serve with a dollop of sour cream, if desired.