1tablespoontaco seasoning – I like to use a chili powder blend!
6ouncesMexican style beer – OR! Use some chicken broth instead
2poblano peppers chopped
1-2jalapeno pepperschopped (optional for more heat)
Salt and pepper to taste
1can black beans15 ounces
8corn tortillasYou can use flour tortillas as well
1cupshredded white cheddar cheese(or use Monterrey Jack or Pepper Jack)
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 the 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 the cooked seasoned vegetables to the mixing bowl with the cooked chicken, then add the tomatillo salsa and black beans. Stir to incorporate.
In the same pan, spoon some of the chicken mixture onto the bottom of the pan.
Layer on half of the tortillas, then half of the remaining chicken mixture and the shredded cheese. Repeat with the remaining tortillas, then remaining chicken mixture, then 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. You can also bake it at 350 degrees for 15 minutes, if preferred.
Sprinkle with chopped cilantro and serve!
NOTE: This is AWESOME served with some crumbled tortilla chips over the top. Added crunch factor!