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28 September 2015

This classic enchilada casserole recipe is made with seasoned chicken, black beans, tomatillo salsa and plenty of poblano peppers.

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? Great comfort food.

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!

Chicken Enchilada Casserole Verde in a pan, ready to serve

Let’s talk about how we make it, shall we?

Ingredients Needed

  • 12 ounces chicken (use boneless chicken breast or chicken thigh)
  • 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

Chicken Enchilada Casserole Verde Recipe Directions

First, 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 or your filled baking dish 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!

BOOM! Easy recipe, right? I love Mexican food. Total favorite.

Recipe Notes

To save time, you can use rotisserie chicken instead of making your own shredded chicken.

Instead of cheddar cheese, try it with Monterrey Jack cheese. YUM! You can also try it with flour tortillas instead of corn, though they won’t break down quite as much.

Try These Other Enchilada Sauce Recipes

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

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote
Chicken Enchilada Casserole Verde - Recipe
Chicken Enchilada Casserole Verde Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This classic enchilada casserole recipe is made with seasoned chicken, black beans, tomatillo salsa and plenty of poblano peppers.
Course: Main Course
Cuisine: Mexican
Keyword: casserole, dinner, enchilada
Servings: 4
Calories: 492 kcal
Author: Mike Hultquist
Ingredients
  • 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
Instructions
  1. For the chicken, drizzle with olive oil and sprinkle with the taco seasonings and salt and pepper.
  2. 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!
  3. Add oil to the same skillet and heat.
  4. Add onions and peppers. Cook about 5 minutes to soften.
  5. Add garlic and stir. Cook 1 more minute.
  6. Add salt and pepper to taste, cumin and oregano. Stir.
  7. Add cooked chicken, tomatillo salsa, beans, sliced tortillas and half the cheddar cheese. Stir to incorporate.
  8. Top with the remaining cheese.
  9. Set oven to broil.
  10. Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted.
  11. Sprinkle with chopped cilantro and serve!
Recipe Notes

NOTE: This is AWESOME served with some crumbled tortilla chips over the top. Added crunch factor!

Nutrition Facts
Chicken Enchilada Casserole Verde Recipe
Amount Per Serving
Calories 492 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 8g 40%
Cholesterol 78mg 26%
Sodium 1029mg 43%
Potassium 629mg 18%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 10g
Protein 22g 44%
Vitamin A 24.9%
Vitamin C 68.8%
Calcium 16.3%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

2 comments

  1. Charles P.


    This was quite excellent, layered with very much flavor. Glad to have this one in our collection. Thank you very much.

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