Chicken Enchilada Casserole Verde 

This hearty and flavorful casserole is a perfect way to enjoy the classic flavors of enchiladas without all the rolling! Here’s how to make it:

Ingredients:
12 ounces chicken (cooked and shredded)
3-4 tablespoons olive oil
1 tablespoon taco seasoning (or a chili powder blend)
6 ounces Mexican-style beer (or chicken broth)
1 small onion, chopped
2 poblano peppers, chopped
1-2 jalapeño peppers, chopped (optional for more heat)
4 cloves garlic, minced
Salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
2-3 cups tomatillo salsa
1 can (15 ounces) black beans, drained and rinsed
8 corn tortillas (flour tortillas can also be used)
1 cup shredded white cheddar cheese (or Monterey Jack or Pepper Jack)
Fresh chopped cilantro for serving
Instructions:
Prepare the Chicken Filling:
In a large skillet, heat 3-4 tablespoons of olive oil over medium heat. Add the chopped onion, poblano peppers, and jalapeño peppers (if using). Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic, taco seasoning, ground cumin, dried oregano, salt, and pepper. Cook for another minute until fragrant.
Add the shredded chicken and beer (or chicken broth) to the skillet. Stir to combine and let it simmer for about 5 minutes, allowing the flavors to meld. Remove from heat.
Assemble the Casserole:
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of tomatillo salsa on the bottom.
Layer 4 corn tortillas over the salsa, followed by half of the chicken mixture, half of the black beans, and a third of the shredded cheese.
Repeat the layers: another layer of salsa, 4 more tortillas, the remaining chicken mixture, the remaining black beans, and another third of the cheese.
Top with the final layer of tortillas, the remaining tomatillo salsa, and the rest of the cheese.
Bake:
Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Serve:
Let the casserole cool for a few minutes before slicing. Garnish with fresh chopped cilantro and serve warm.