BOOM! Looks delicious, doesn’t it? I want to dig right in! Mexican food at its finest! It’s such an easy recipe. I love it. This is the verde, or green, version of the recipe. I made a Red version - One-Pot Meatless Enchilada Stew - without the chicken, though you can easily add chicken to both dishes, or exclude it for a vegetarian dish. I like it better with chicken, though pork would be a nice option. What makes this particular recipe special and flavorful are two things - the salsa verde and the poblano peppers. Poblanos have a rich, earthy flavor that is unlike any other chili pepper. So unique, and a must for this dish. Time to get cooking!
The Chicken. I’m using 12 ounces of chicken for this recipe. Chicken breast or chicken thighs are both great options. Olive Oil. 3-4 tablespoons for cooking the chicken. Seasonings. 1 tablespoon taco seasoning for seasoning the chicken, though you can also use your favorite chili powder blend. Then, you’ll need the following to cook up the veggies: 1 teaspoon ground cumin, 1 teaspoon dried oregano, and some salt and pepper to taste. Beer or Broth. 6 ounces Mexican style beer – OR! Use some chicken broth instead. This is for simmering everything to build flavor. The Peppers and Veggies. 1 small chopped onion, 2 chopped poblano pepper, 1-2 chopped jalapeño peppers (optional for more heat), and 4 cloves minced garlic. Tomatillo Salsa. This is your “verde” component of the dish. It is SO good. Use 2-3 cups of your favorite brand, or make your own with my Salsa Verde recipe. Beans. I’m using one 15-ounce can of black beans, but you can use other beans as well, like pinto kidney, or even refried beans. Tortillas. 8 corn tortillas are needed, or you can use flour tortillas instead if preferred. Cheese. 1 cup shredded white cheddar cheese, or use Monterrey Jack or Pepper Jack, or a combination. As long as it’s nice and melty! For Serving. Fresh chopped cilantro adds a nice visual and fresh flavor pop. Use spicy chili flake to add a touch of heat.
Heat a large oven-safe skillet or pan to medium heat. Add the chicken and sear each side about 2 minutes each. Add beer or chicken broth and reduce heat. Simmer about 15-20 minutes, or until the chicken is cooked through and you can shred it with a fork. Remove from heat and add to a mixing bowl. Shred the chicken up with a couple forks! Add onions and peppers. Cook about 5 minutes to soften. Add garlic and stir. Cook 1 more minute. Add salt and pepper to taste, cumin and oregano. Stir. Add the cooked seasoned vegetables to the mixing bowl with the cooked chicken, then add the tomatillo salsa and black beans. Stir to incorporate. Layer on half of the tortillas, then half of the shredded cheese. Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted. You can also bake it at 350° F for 15 minutes, if preferred. Sprinkle with chopped cilantro and serve! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This post was updated on 10/23/19 to include new photos and information. It was originally written on 9/28/15.
