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:
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