1. Roast Poblanos:

Preheat broiler.  Place peppers on a baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with salt.

Roast the poblano peppers under broiler until blackened on all sides, about 5-7 minutes 

Place in an airtight container to steam for 10 minutes.  

Peel peppers and remove tops and seeds.  Coarsely dice.

2. Prepare the American Lamb Filling:

In a large skillet, heat 1 tablespoon olive oil over medium heat.

Add the chopped onion and garlic and cook until softened, about 5 minutes.

Add the ground cumin, ground coriander, and dried oregano. Cook for another 1-2 minutes until fragrant.

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.

Stir in the corn.  Remove from heat and set aside.

3. Prepare the Enchilada Sauce:

In a medium saucepan, heat the olive oil over medium heat.

Add the onion, garlic and jalapeno and saute until translucent and softened, about 5 minutes.

Add cumin and chopped roasted poblanos and saute for another 2 minutes. 

Add the chicken stock.

Transfer the mixture to a blender and blend until smooth. Taste and add more salt if needed.

 

4. Assemble the Casserole:

Preheat your oven to 375°F (190°C).

Spread a thin layer of the enchilada sauce on the bottom of a 9x13-inch baking dish.

Place a layer of corn tortillas over the sauce, overlapping as needed.

Spread 1/2 of the lamb filling over the tortillas.

Sprinkle with 1/3 of the shredded Monterey Jack cheese.

Place a layer of corn tortillas over the sauce, overlapping as needed.

Spread 1/3 of the enchilada sauce over the tortillas

Spread the remaining 1/2 of the lamb filling.

Sprinkle with 1/3 of the shredded Monterey Jack cheese.

Place a layer of corn tortillas over the cheese, overlapping as needed.

Spread final 1/3 of the enchilada sauce over the tortillas.

Sprinkle with remaining shredded Monterey Jack cheese.

Sprinkle the top with the 1/2 cup of the crumbled queso fresco.

5. Bake the Casserole:

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbling.

Let the casserole rest for 10-15 minutes before serving.

 

6. Serve:

Garnish the casserole with remaining queso fresco, chopped fresh cilantro and sliced green onions.

Serve with a dollop of sour cream, if desired.