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!