Chicken Enchilada Casserole
A vibrant casserole featuring tender chicken, tomatillo salsa, roasted poblano peppers, and melty cheddar cheese. Perfect for hearty meals with family or gatherings, this dish offers bold flavors and comforting textures.
Servings: 6 servings
Calories: 380kcal
Ingredients
- 12 oz boneless chicken (breast or thigh)
- 3-4 tbsp olive oil
- 1 tbsp taco seasoning
- Salt and black pepper to taste
- 6 oz chicken broth
- 1 small onion, chopped
- 2 poblano peppers, chopped
- 1-2 jalapeños, chopped (optional)
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2-3 cups tomatillo salsa
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn tortillas
- 1 cup shredded white cheddar cheese
- Fresh cilantro for garnish
Instructions
- Season and Sear the Chicken: Combine chicken with olive oil, taco seasoning, salt, and pepper. Sear in a skillet for 2 minutes per side until browned.
- Simmer the Chicken: Add broth to the skillet. Simmer on low, covered, for 15-20 minutes. Shred the cooked chicken.
- Sauté the Vegetables: Cook onion, poblano peppers, and jalapeños in the same skillet for 5 minutes until softened.
- Add Spices and Garlic: Stir in garlic, cumin, oregano, and salt/pepper. Cook for 1-2 minutes until garlic is fragrant.
- Combine Filling Ingredients: Mix shredded chicken, vegetables, tomatillo salsa, and black beans.
- Assemble the Casserole: Grease a baking dish. Layer half the tortillas, then the chicken mixture, remaining tortillas, and top with cheddar cheese. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Garnish with cilantro before serving.
Notes
Tortillas on top ensure a crispy texture. Store leftovers in an airtight container in the fridge for up to 3 days. For a vegan option, substitute cheese with nutritional yeast or vegan cheese.