Green Chicken Enchilada Casserole ~

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.