This Chicken Enchilada Casserole is a comforting and flavorful dish layered with chicken, tortillas, a rich tomatillo salsa, and plenty of cheese. It’s a perfect all-in-one meal for any night of the week and a great way to satisfy your craving for Mexican flavors.
Ingredients:
- 12 ounces chicken, cooked and shredded
- 3-4 tablespoons olive oil
- 1 tablespoon taco seasoning (preferably a chili powder blend)
- 6 ounces Mexican style beer (or substitute with chicken broth)
- 1 small onion, chopped
- 2 poblano peppers, chopped
- 1-2 jalapeño 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 (store-bought or homemade)
- 1 can (15 ounces) black beans, drained and rinsed
- 8 corn tortillas (flour tortillas can also be used)
- 1 cup shredded white cheddar cheese (or Monterrey Jack or Pepper Jack)
- Fresh chopped cilantro, for serving
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Chicken:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, poblano peppers, and optional jalapeño peppers. Cook until they are soft and the onion is translucent.
- Add the minced garlic, taco seasoning, salt, pepper, cumin, and oregano. Stir well to combine.
- Pour in the Mexican beer or chicken broth, bring to a simmer, and let the liquid reduce slightly, about 5 minutes.
- Add the shredded chicken to the skillet and stir to coat well with the spice mixture. Remove from heat.
- Assemble the Casserole:
- In a large casserole dish, spread a thin layer of tomatillo salsa on the bottom.
- Place a layer of corn tortillas over the salsa, cutting them to fit if necessary.
- Spread half of the chicken mixture over the tortillas, followed by half of the black beans, and then a layer of salsa.
- Sprinkle with a portion of the shredded cheese.
- Repeat the layering process with the remaining ingredients, finishing with a layer of cheese on top.
- Bake:
- Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and slightly golden.
- Serve:
- Let the casserole cool for a few minutes before serving. Garnish with fresh chopped cilantro.
Tips:
- Customization: Feel free to add other ingredients like corn, diced tomatoes, or red bell peppers to the chicken mixture for added texture and flavor.
- Make Ahead: This casserole can be assembled a day ahead and stored in the refrigerator before baking, making it perfect for busy schedules.
- Serving Suggestions: Serve with a side of guacamole, sour cream, and a fresh salad for a complete meal.
Conclusion:
Chicken Enchilada Casserole is a hearty and delicious dish that brings together the wonderful flavors of traditional enchiladas in a simple, bake-and-serve format. Whether you’re cooking for a family dinner or a gathering, this casserole is sure to be a hit! Enjoy the layers of flavors and textures that make this dish uniquely satisfying.
