Craving the bold flavors of enchiladas but looking for a quicker, more convenient way to enjoy them? This Chicken Enchilada Casserole Verde is your answer! Packed with tender chicken, zesty tomatillo salsa, and just the right amount of heat, this casserole layers all the classic ingredients of enchiladas into one easy, bake-and-serve dish. Whether you’re feeding a crowd or preparing a family meal, this casserole is sure to be a hit. Let’s dive into this flavorful, comforting dish that brings the taste of Mexico to your dinner table.
Ingredients:
- 12 ounces chicken (about 2-3 boneless, skinless breasts or thighs)
- 3-4 tablespoons olive oil
- 1 tablespoon taco seasoning (a chili powder blend works great)
- 6 ounces Mexican-style beer (or chicken broth as a substitute)
- 1 small onion, chopped
- 2 poblano peppers, chopped
- 1-2 jalapeno peppers, chopped (optional for extra heat)
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups tomatillo salsa (homemade or store-bought)
- 1 can (15 ounces) black beans, thoroughly drained and rinsed
- 8 corn tortillas (or use flour tortillas if preferred)
- 1 cup shredded white cheddar cheese (or Monterey Jack or Pepper Jack)
- Fresh chopped cilantro, for serving
Instructions:
- Prepare the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and taco seasoning, then add it to the skillet. Cook for about 4-5 minutes on each side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and let it rest before shredding it with two forks. Set aside.
- Cook the Vegetables: In the same skillet, add another tablespoon of olive oil if needed. Sauté the chopped onion, poblano peppers, and jalapeno peppers (if using) for about 5 minutes, or until the vegetables are softened. Add the minced garlic, ground cumin, and dried oregano, and cook for another minute until fragrant.
- Deglaze the Pan: Pour in the Mexican-style beer (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of tomatillo salsa on the bottom. Place two corn tortillas over the salsa, overlapping them slightly. Top with a portion of the shredded chicken, sautéed vegetables, black beans, and shredded cheese. Repeat the layering process (salsa, tortillas, chicken, vegetables, beans, and cheese) until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Take off the foil and continue baking for another 10-15 minutes, or until the cheese is fully melted and bubbly.
- Serve: Once the casserole is baked, remove it from the oven and let it cool for a few minutes.
Conclusion:
This Chicken Enchilada Casserole Verde is a comforting, flavorful dish that brings all the deliciousness of traditional enchiladas into an easy-to-make casserole. The combination of tender chicken, tangy tomatillo salsa, and melty cheese creates a hearty meal that’s sure to satisfy. Perfect for a family dinner or a gathering with friends, this casserole can be customized to suit your taste by adjusting the level of heat or swapping in your favorite cheeses. Serve it with a sprinkle of fresh cilantro for a burst of freshness, and enjoy a taste of Mexico right from your kitchen!