from Ben Briggs & Bailey Catt, with a little help from Martha Stewart
- 6 boneless chicken breasts, about 2 lb.
- Coarse salt & ground pepper
- 1 tablespoon canola oil
- 2 ½ cups mild green tomatillo salsa
- 14 5-inch corn tortillas, quartered
- 3 ½ cups grated Monterey jack cheese
- 4 poblano peppers
- 2 teaspoons ground cumin
- Toppings: Cilantro sprigs, thin-sliced radishes, grape tomato wedges, Greek yogurt & lime wedges
Preheat oven to 425 & spray a 9x13 baking dish.
Roast poblanos in oven until skins are charred and they bubble. Place in ziplock to steam. Peel, seed and chop them.
Lightly season chicken breasts on both sides with salt/pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once until browned. About 10 minutes. Transfer to a plate, cool slightly, and shred with two forks.
In sprayed 9x13 dish pour enough salsa to cover bottom. Add a layer of tortilla quarters, another skim of salsa, and half the chicken, and sprinkle on 1 tsp cumin. Add a layer of ⅓ of the cheese and a layer of ⅓ of the chopped peppers. Repeat this layering once more. Finish with remaining tortillas followed by remaining salsa and cheese.
Place on a rimmed baking sheet and bake until it's bubbly and top is golden in spots - about 15-20 minutes. Let cool slightly. Top with cilantro, radishes, tomatoes. Lime wedges and Greek yogurt on the side.
Refried black beans & guacamole are yummy as sides.