Chicken Enchilada Casserole Verde Recipe
This classic chicken enchilada casserole recipe is made with seasoned chicken, black beans, tomatillo salsa and plenty of poblano peppers.
Servings: 4
Calories: 607kcal
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
- 1-2 jalapeno peppers chopped (optional for more heat)
- 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
- 8 corn tortillas You can use flour tortillas as well
- 1 cup shredded white cheddar cheese (or use Monterrey Jack or Pepper Jack)
- Fresh chopped cilantro for serving
Instructions
- 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!
Notes
NOTE: This is AWESOME served with some crumbled tortilla chips over the top. Added crunch factor!
Nutrition
Calories: 607kcal | Carbohydrates: 40g | Protein: 27g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 1129mg | Potassium: 691mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1425IU | Vitamin C: 61mg | Calcium: 286mg | Iron: 2mg