Chicken Enchilada Casserole Verde

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	5%	0%
protein add	100%	100%
aromatics	18%	6%
vegetables and beans	0%	1%
liquid	19%	39%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	12 ounces chicken
48 g	3-4 tablespoons olive oil
6 g	1 tablespoon taco seasoning (– I like to use a chili powder blend!)
170 g	6 ounces Mexican style beer (– OR! Use some chicken broth instead)
150 g	1 small onion (chopped)
	2 poblano peppers (chopped)
22 g	1-2 jalapeno peppers (chopped (optional for more heat))
12 g	4 cloves garlic (minced)
	Salt and pepper to taste
2 g	1 teaspoon ground cumin
1 g	1 teaspoon dried oregano
	2-3 cups Tomatillo Salsa
425 g	1 can black beans (15 ounces)
	8 corn tortillas (You can use flour tortillas as well)
113 g	1 cup shredded white cheddar cheese ((or use Monterrey Jack or Pepper Jack))
	Fresh chopped cilantro for serving

Method: 12 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“If you decide to make this casserole (and you should!), make Mike's tomatillo sauce first. The casserole is off the charts delicious with other tomatillo sauces (NOT canned, please), but use Mike's tomatillo sauce and you will be in gastronomic nirvana. ALL of” — a cook, 5.0★

“Wow! This was crazy good, on a completely different level from what I'm used to. I've been making enchiladas verde for years but the flavors in this recipe were far superior. I think maybe it's searing the chicken then cooking in beer. Plus the poblanos. I dou” — a cook, 5.0★