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Cheesy Chicken Enchilada Casserole

As a kid, I rarely ate Tex-Mex. I am apparently making up for lost time. Now I know I love tacos, burritos, enchiladas, chimichangas, taquitos and any number of twists on those classic recipes. Enjoy this iteration of a cheesy chicken green enchilada sauce casserole. Yum! 


1 bunch scallions, minced

1 green bell pepper, diced

2 cloves of garlic, minced

Six 6 inch corn tortillas

8 ounces green enchilada sauce

1/2 pound chicken breast, cut into strips

2 oz shredded cheddar-jack blend 

Oil, salt and pepper


Preheat oven to 450 degrees F with a rack in the upper third.

Trim ends from scallions and thinly slice, keeping light and dark greens separate.  Coarsely chop 2 of the tortillas.

Mix the enchilada sauce with 2⁄3 cup water. Set aside.

Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high. Add chicken to skillet in an even layer; season with salt and pepper. Cook, stirring occasionally, until chicken is just starting to brown, about 5 minutes.

Add peppers to skillet with chicken; cook over medium-high heat until chicken is cooked through and peppers are softened. Add minced garlic and scallion light greens; cook until fragrant. Remove skillet from heat.

In same skillet, add chopped tortillas and 1⁄2 cup sauce mixture . Stir, scraping up any browned bits from bottom of skillet, until combined.

Layer remaining 4 tortillas on top of filling. Pour remaining sauce mixture over top and sprinkle with cheese.

Lightly oil foil; cover skillet oiled side down. Bake on upper oven rack until cheese melts and casserole warms through, about 10 minutes. Remove foil; switch oven to broil. Broil until cheese is browned in spots. Remove from oven; let rest five minutes.

Serve chicken enchilada casserole with scallion dark greens over top. Enjoy!


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