Chicken Enchilada Casserole Verde: A Flavorful and Hearty Mexican-Inspired Dish

Are you craving the robust tastes of enchiladas but want to eat them faster and more easily? The solution is this chicken enchilada casserole verde! Tender chicken, tangy tomatillo salsa, and the perfect amount of spice combine in this casserole to create a simple bake-and-serve meal that has all the traditional enchilada elements. This casserole is certain to be a success, whether you’re cooking for a large group of people or just your family. Let’s get started on this tasty, cosy recipe that adds a hint of Mexican flavour to your evening meal.

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:

1. Get the chicken ready: Two tablespoons of olive oil are heated over medium heat in a big skillet. Add the chicken to the pan after coating it with taco seasoning, salt, and pepper. Cook the chicken for 4–5 minutes on each side, or until it is cooked through and browned. After taking the chicken out of the pan, let it to cool down before using two forks to shred it. Put aside.
2. Cook the Vegetables: If necessary, add one more tablespoon of olive oil to the same skillet. Add the chopped onion, poblano and jalapeño peppers (if using) and sauté until the veggies are cooked, approximately 5 minutes. Cook for a further minute or until aromatic after adding the minced garlic, ground cumin, and dried oregano.
3. Clear the Pan: In order to deglaze the pan and scrape away any browned pieces from the bottom, pour in the Mexican-style beer (or chicken broth).
4. Put the Casserole Together: Turn the oven on to 375°F, or 190°C. Cover the bottom of a large baking dish with a thin coating of tomatillo salsa. Over the salsa, arrange two corn tortillas, slightly overlapping. Add some of the shredded cheese, black beans, sautéed veggies, and chicken to the top. Once all the ingredients have been added, continue stacking the salad, tortillas, chicken, veggies, beans, and cheese. Finally, top with a thick coating of cheese.
5. Bake the Casserole: Bake it for 20 minutes in a preheated oven, covered with foil. Remove the cover and bake for a further 10 to 15 minutes, or until the cheese is bubbling and completely melted.
6. Serve: Take the casserole out of the oven once it has finished baking and allow it to cool for a few minutes.

In summary

this recipe for Chicken Enchilada Casserole Verde packs all the flavour and comfort of classic enchiladas into a simple casserole. Melting cheese, zesty tomatillo salsa, and delicate chicken come together to make a satisfyingly filling dish. This casserole, which is ideal for a get-together with friends or family, may be tailored to your preferences by changing the cheeses or modifying the degree of heat. To add a burst of flavour, sprinkle some fresh cilantro over it. Enjoy a taste of Mexico straight from your home!