Indulge in the zesty flavors of Tex-Mex cuisine with our Chicken Enchilada Casserole Verde recipe. This dish is a harmonious blend of tender chicken, savory spices, and tangy tomatillo salsa, all layered between corn tortillas and melted cheese. Perfect for family dinners or casual gatherings, this casserole promises to satisfy your cravings for hearty, comforting fare with a Southwestern twist.
In our household, the Chicken Enchilada Casserole Verde isn’t just a meal; it’s a cherished tradition. From the first tantalizing aroma wafting through the kitchen to the last gooey, cheesy bite, this dish has captured the hearts (and taste buds) of my husband and our little family. I remember the first time I made it, experimenting with flavors and ingredients until I found the perfect balance. Now, it’s a staple on our dinner menu, a dish we eagerly anticipate and savor together. Whether it’s a lazy Sunday supper or a festive gathering with friends, this casserole never fails to bring joy and satisfaction to our table.
Why This Chicken Enchilada Casserole Verde Stands Out:
- Succulent chicken seasoned with a tantalizing blend of taco spices, including chili powder, cumin, and oregano, creating a burst of flavor in every bite.
- The addition of poblano and jalapeno peppers adds a delightful kick, customizable to your preferred level of heat, making it suitable for spice enthusiasts and milder palates alike.
- Tomatillo salsa lends a tangy, citrusy note, perfectly complementing the savory chicken and creamy melted cheese, creating a harmonious fusion of flavors.
- With versatile ingredients like corn tortillas and black beans, this casserole can easily be tailored to accommodate dietary preferences or pantry staples, ensuring a stress-free and delicious meal every time.
- Quick and easy to prepare, this casserole is ideal for busy weeknights or laid-back weekends, promising minimal effort with maximum flavor payoff.
Ingredients:
- 340 grams (12 ounces) chicken breast
- 3-4 tablespoons olive oil
- 1 tablespoon taco seasoning (a blend of chili powder, cumin, and oregano)
- 170 grams (6 ounces) Mexican style beer or chicken broth
- 1 small onion, chopped
- 2 poblano peppers, chopped
- 1-2 jalapeno peppers, chopped (optional)
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 480-720 milliliters (2-3 cups) Tomatillo Salsa
- 1 can (425 grams/15 ounces) black beans
- 8 corn tortillas (or flour tortillas)
- 115 grams (1 cup) shredded white cheddar cheese, Monterrey Jack, or Pepper Jack
- Fresh chopped cilantro for serving
Directions:
- Preheat the oven to broil.
- Drizzle the chicken with olive oil and sprinkle with taco seasoning, salt, and pepper.
- In a large oven-safe skillet or pan, heat olive oil over medium heat. Sear the chicken on both sides for about 2 minutes each.
- Add beer or chicken broth to the skillet and reduce heat. Simmer for 15-20 minutes, until the chicken is cooked through and can be shredded with a fork. Remove from heat and shred the chicken.
- In the same skillet, heat more oil and add onions and peppers. Cook for about 5 minutes until softened. Add garlic and cook for another minute.
- Season with salt, pepper, cumin, and oregano. Stir well.
- Transfer the cooked seasoned vegetables to the bowl with the shredded chicken. Add tomatillo salsa and black beans. Mix to combine.
- Spoon some of the chicken mixture onto the bottom of the skillet.
- Layer half of the tortillas, followed by half of the remaining chicken mixture and shredded cheese. Repeat with the remaining tortillas, chicken mixture, and cheese.
- Place the skillet in the middle of the oven and broil for about 5 minutes until the cheese is melted and bubbly. Alternatively, bake at 350°F (175°C) for 15 minutes.
- Sprinkle with chopped cilantro before serving.
Notes:
- Feel free to customize this recipe with your favorite toppings such as sliced avocado, sour cream, or diced tomatoes.
- For a vegetarian version, substitute the chicken with tofu or additional black beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
