- 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.
- 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.
- 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).
- 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.
- 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.
- Serve: Take the casserole out of the oven once it has finished baking and allow it to cool for a few minutes.
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