Chicken enchilada casserole is an outstanding one-pot meal that cooks up quickly and satisfies a group. I will often make a huge batch of Tomatillo Salsa (Salsa Verde) so that I can keep some in the fridge and use for recipes like this. It makes dinnertime options VERY easy and quick. Sort of no-fuss. Isn't that nice? This is the verde, or green, version of the recipe. I made a Red version - One-Pot Meatless Enchilada Stew - without the chicken, though you can easily add chicken to both dishes, or exclude it for a vegetarian dish. I like it better with chicken, thank you very much, though pork would be a nice option.
What makes this particular recipe special and flavorful are two things - the salsa verde and the poblano peppers. Poblanos have a rich, earthy flavor that is unlike any other chili pepper. So unique, and a must for this dish. Time to get cooking!
Patty’s Perspective: These flavors are so authentic Mexican. And it has all my favorite flavors wrapped up in one beautiful package. Tomatillo salsa is my absolute favorite type of salsa. And poblanos, oh don’t even get me started on the amazing taste of a poblano. And awesome seasoned shredded chicken. Oh man, this is a must have and needs to go into our regular rotation.
Chicken Enchilada Casserole Verde
- 12 ounces chicken
- 3-4 tablespoons olive oil
- 1 tablespoon taco seasoning – I like to use a chili powder blend!
- 6 ounces Mexican style beer – OR! Use some chicken broth instead
- 1 small onion, chopped
- 2 poblano peppers chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups Tomatillo Salsa
- 1 can black beans (15 ounces)
- 4 corn tortillas, sliced into half-inch strips
- ½ cup shredded white cheddar cheese
- Fresh chopped cilantro for serving
- For the chicken, drizzle with olive oil and sprinkle with the taco seasonings and salt and pepper.
- Heat a large oven-safe skillet or pan to medium heat. Add the chicken and sear each side about 2 minutes each. Add beer or chicken broth and reduce heat. Simmer about 15-20 minutes, or until the chicken is cooked through and you can shred it with a fork. Remove from heat and add to a mixing bowl. Shred that chicken up with a couple forks!
- Add oil to the same skillet and heat.
- Add onions and peppers. Cook about 5 minutes to soften.
- Add garlic and stir. Cook 1 more minute.
- Add salt and pepper to taste, cumin and oregano. Stir.
- Add cooked chicken, tomatillo salsa, beans, sliced tortillas and half the cheddar cheese. Stir to incorporate.
- Top with the remaining cheese.
- Set oven to broil.
- Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted.
- Sprinkle with chopped cilantro and serve!
NOTE: This is AWESOME served with some crumbled tortilla chips over the top. Added crunch factor!