Chicken Enchilada Casserole Verde Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
607 kcal
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Course
Main Course
Chicken Enchilada Casserole Verde Recipe
Description
This casserole begins with chicken breasts seasoned with olive oil and taco seasoning, seared briefly, then simmered in beer or chicken broth until tender enough to shred. Aromatic vegetables including onions, poblano peppers, jalapeños, and garlic are sautéed with cumin and oregano for a flavorful mix.
The shredded chicken is combined with the cooked vegetables, tomatillo salsa, and canned black beans to create a saucy, spiced filling. The mixture is layered in an oven-safe skillet or pan, alternating with corn tortillas and shredded white cheddar cheese.
Baked until the cheese melts and the layers settle, the casserole offers a comforting dish that balances mildly spicy and tangy tomatillo salsa with soft tortilla layers and seasoned chicken. It can be served topped with fresh cilantro and optionally crushed tortilla chips for added texture.
Using corn tortillas adds traditional flavor, but flour tortillas are workable. The recipe's seasoning mix and spicy peppers provide layered heat controllable by jalapeño quantity. The casserole is suited to dinner or large family meals.
Ingredients
- 12 ounces chicken
- 3-4 tablespoons olive oil
- 1 tablespoon taco seasoning – I like to use a chili powder blend!
- 6 ounces beer OR! Use some chicken broth instead, Mexican style
- 1 onion chopped, small
- 2 poblano pepper chopped
- 1-2 jalapeno pepper chopped (optional for more heat
- 4 cloves garlic minced
- salt to taste
- black pepper to taste
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 2-3 cups tomatillo salsa
- 1 black beans 15 ounces, canned
- 8 corn tortillas You can use flour tortillas as well
- 1 cup White Cheddar Cheese or use Monterrey Jack or Pepper Jack, shredded
- cilantro fresh, chopped, 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
- Adding crumbled tortilla chips over the top before serving adds a desired crunchy texture.
- Flour tortillas can be used as a substitute for corn tortillas if preferred.
- Adjust jalapeño amount for desired level of heat, or omit for milder flavor.
- Use beer or chicken broth in simmering the chicken depending on availability and flavor preference.
- Fresh cilantro garnish adds bright herbal contrast to the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 93mg | 31% |
| Sodium | 1129mg | 47% |
| Potassium | 691mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 61mg | 68% |
| Calcium | 286mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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