Chicken Enchilada Casserole Verde (Printable Version)
# What You'll Need:
→ Enchilada Filling
01 -
340 g boneless, skinless chicken breast or chicken thighs
02 -
3 tablespoons olive oil, divided
03 -
1 tablespoon taco seasoning or chili powder blend
04 -
1 teaspoon ground cumin
05 -
1 teaspoon dried oregano
06 -
Salt and freshly ground black pepper, to taste
07 -
175 ml Mexican-style beer or chicken broth
08 -
1 small onion, chopped
09 -
2 poblano peppers, chopped
10 -
1–2 jalapeño peppers, chopped (optional)
11 -
4 garlic cloves, minced
12 -
400 g canned black beans, rinsed and drained
13 -
475–710 ml tomatillo salsa (salsa verde), homemade or store-bought
→ Assembly
14 -
8 corn tortillas (or substitute with flour tortillas)
15 -
120 g shredded white cheddar cheese (or Monterey Jack, Pepper Jack, or a combination)
→ For Garnish
16 -
Fresh cilantro, chopped
17 -
Chili flakes, optional
# Step-by-Step Directions:
01 -
Drizzle chicken with 1 tablespoon olive oil and season evenly with taco seasoning, salt, and pepper on all sides.
02 -
Heat a large oven-safe skillet over medium heat. Sear chicken for 2 minutes per side. Add beer or chicken broth, reduce heat to medium-low, cover, and simmer 15–20 minutes until chicken is cooked through and tender. Remove from heat and shred with two forks.
03 -
Return skillet to medium heat and add remaining olive oil. Stir in onion, poblano peppers, and jalapeño (if using). Cook for 5 minutes or until softened. Add minced garlic and cook for 1 minute more.
04 -
Season sautéed vegetables with cumin, oregano, salt, and pepper. Transfer vegetables to a large mixing bowl with shredded chicken. Add tomatillo salsa and black beans, and stir to evenly combine.
05 -
Spoon a layer of the chicken mixture into the bottom of the skillet or an ovenproof baking dish. Layer half of the tortillas on top, followed by half the shredded cheese.
06 -
Spoon remaining chicken mixture over tortillas, add the rest of the tortillas, and top evenly with remaining cheese.
07 -
Set oven to broil (grill) mode. Place casserole in the middle of the oven and broil for 5 minutes, or until cheese is fully melted and beginning to brown. Alternatively, bake at 175°C for 15 minutes if preferred.
08 -
Remove casserole from oven, garnish generously with chopped cilantro and chili flakes, and serve hot.
# Helpful Notes:
01 -
Store-bought rotisserie chicken may be substituted for homemade shredded chicken to save time.
02 -
For a milder flavor, omit jalapeño peppers and increase poblano peppers.
03 -
For added creaminess, top servings with sour cream or Mexican crema just before eating.
04 -
To adapt for slow cooker, combine filling ingredients and cook on low for at least 1 hour, layering tortillas prior to final 30 minutes.