Chicken Enchilada Casserole Verde

This vibrant chicken enchilada casserole brings together tender, well-seasoned chicken, tomatillo salsa and roasted poblano peppers in a hearty meal that always wows a hungry crowd. I rely on this recipe year-round when I am craving comfort food with a lively kick and minimal fuss in the kitchen. Every bite is saucy and cheesy with the unmistakable taste of fresh peppers and that homemade salsa verde.

I was hooked on this after a trip to Mexico where I first tasted a truly green salsa. Now this dish is what I make when I want all that brightness but need to get dinner on the table quick.

Ingredients

• Chicken breast or thighs: choose fresh or leftover for best texture and flavor
• Olive oil: rich flavor and lets chicken brown evenly use extra-virgin if possible
• Taco seasoning: boosts flavor with minimal effort check for freshness of your blend
• Ground cumin and dried oregano: deepen the overall savoriness buy in small batches for potency
• Mexican style beer or chicken broth: adds moisture and subtle complexity opt for a low sodium broth if using
• Poblano peppers: look for glossy deep green skin and firm flesh essential for earthy taste
• Onion and garlic: sweet and aromatic make sure they are firm and without blemishes
• Jalapeno peppers: optional for extra heat select ones with smooth skin
• Tomatillo salsa: the star of the dish homemade or premium jarred with vibrant color
• Black beans: ensure they are not mushy rinse well to remove excess salt for better flavor balance
• Corn tortillas: classic structure and taste fresher tortillas are less likely to tear
• White cheddar Monterey Jack or Pepper Jack cheese: choose one that melts smoothly and has robust flavor
• Fresh cilantro: adds a pop of freshness look for bright green leaves

Step-by-Step Instructions

Prepare the Chicken:

Coat chicken with olive oil then sprinkle all over with taco seasoning salt and pepper. Let sit a few minutes so flavors absorb.

Sear the Chicken:

Set a large oven safe skillet to medium heat. Add chicken and sear for about two minutes per side until golden. This helps lock in moisture.

Simmer the Chicken:

Pour in beer or chicken broth reduce heat to low and cover. Simmer for fifteen to twenty minutes until the chicken is cooked through. Shred with two forks for the perfect bite texture.

Sauté the Vegetables:

In the same pan heat more olive oil. Add chopped onion poblano and jalapeno. Cook for five minutes stirring regularly until softened.

Bloom the Spices and Garlic:

Stir in garlic cumin oregano salt and pepper. Cook one more minute until the pan smells aromatic.

Mix Filling:

In a large bowl combine shredded chicken vegetables salsa and black beans. Mix well to get a little salsa on every piece.

Layer the Casserole:

Spoon some filling onto the bottom of the skillet or into a baking dish. Layer half the tortillas on top then sprinkle over half the cheese.

Layer Again and Top:

Spread remaining filling over tortillas then finish with another layer of tortillas and remaining cheese.

Finish in the Oven:

Place skillet under the broiler for five minutes until cheese is melted and bubbly. If preferred you can bake at three hundred fifty degrees Fahrenheit for fifteen minutes instead.

Garnish and Serve:

Let the casserole cool briefly. Sprinkle freshly chopped cilantro on top before serving.

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I have a soft spot for poblanos in this dish. I remember my sister calling me after making it for her book club—everyone wanted to know the secret ingredient and it was that earthy pepper. It always makes the dish special.

Storage Tips

Store leftovers in an airtight container for up to four days in the refrigerator. The flavors often deepen after a day. For freezing slice portions and wrap tightly for up to three months. Reheat covered in the oven or microwave until steaming hot.

Ingredient Substitutions

You can swap black beans for pinto beans or even use cooked lentils. For a dairy free casserole use plant based cheese which melts well. Rotisserie chicken is a time saving alternative with equally great results.

Serving Suggestions

Serve slices with a drizzle of Mexican crema or a dollop of sour cream. A side of crisp lettuce or tangy slaw balances the richness. Warm up extra tortillas for scooping up saucy bites.

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Cultural Context

This dish is inspired by traditional Mexican enchiladas verdes where tangy green salsa and roasted poblano create a distinct flavor profile. Layers and melty cheese give it that comforting American casserole touch making it a bridge between two food cultures I love.

Commonly Asked Questions

→ Can I use rotisserie chicken for this casserole?

Yes, store-bought rotisserie chicken saves time and works perfectly for this dish. Simply shred and add with the other ingredients.

→ Is it necessary to use poblano peppers?

Poblano peppers give the casserole a unique, earthy flavor. While bell peppers can be substituted, poblanos are highly recommended for the best taste.

→ What type of salsa works best?

Homemade tomatillo salsa provides fresh flavor, but any quality store-bought salsa verde will also work well in this dish.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and add extra beans or roasted vegetables such as zucchini, mushrooms, or sweet potato.

→ What's the best cheese for topping?

White cheddar, Monterrey Jack, or Pepper Jack melt beautifully, adding a creamy finish and flavor. Use your favorite or a blend.

→ How can I adjust the spiciness?

Control heat by using more or less jalapeño, and add chili flakes to serve. Topping with crema or sour cream mellows the spice.