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    Home » Recipes » Chicken and Turkey

    By Carol Published: Dec 11, 2016 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Mexican Chicken Poblano and Black Bean Tortilla Casserole

    Jump to Recipe
    4.49 from 35 votes
    1 hour 30 minutes
    Mexican Chicken, Poblano and Black Bean Tortilla Casserole is easy to put together and perfect for a chilly winter night!

    Mexican Chicken, Poblano and Black Bean Tortilla Casserole is easy, cheesy and perfect for when the Mexican food craving strikes!  It's also perfect to make ahead and bake later!

    Photo of Mexican Chicken Poblano and Black Bean Tortilla Casserole in white ceramic baking dish with some of the casserole removed by wooden spoon.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • Why roast Poblano peppers?
    • How to roast Poblano peppers:
    • How to make Mexican Chicken, Poblano and Black Bean Tortilla Casserole:
    • For more great Mexican-inspired meals, be sure to try my:
    • Mexican Chicken Poblano and Black Bean Tortilla Casserole
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    The inspiration behind this recipe:

    We finally put our garden to rest a couple of weeks ago.  It's hard to believe that at the end of November we could still reap produce but we didn't have a hard frost until then.

    I was doing a little refrigerator assessment this weekend and found a huge bag of our Poblanos.  They'd been in there a couple of weeks so it was time to do something with them.  It's amazing how long something lasts that is homegrown and not shipped in from some far corner of the globe!

    I roasted and peeled them all, froze about half and with the cold wind blowing outside, decided a good, spicy Mexican-inspired casserole with chicken was in order.

    Yeah, baby!  This Mexican Chicken Poblano and Black Bean Tortilla Casserole!

    Photo of freshly washed Poblano peppers.

    Why roast Poblano peppers?

    It's a good idea to roast Poblano peppers before using them because the skin of mature Poblanos can be a bit leathery.  It also bumps up the flavor tremendously!

    Photo of roasted Poblano peppers before being peeled.

    How to roast Poblano peppers:

    • Place them on a rimmed baking sheet.
    • Preheat the broiler to high, set a rack near the top–approximately eight inches away from the element works well.
    • Broil until the top is blackened, approximately 8-10 minutes.  Turn them over and blacken the other side–approximately 5-6 minutes.
    • Immediately cover with aluminum foil or another rimmed baking which will cause them to steam.  The steam is going to separate the skin from the flesh, making them easier to peel.
    • Peel and remove as many seeds as possible.  Resist the temptation to peel them under running water as you will rinse away flavor.
    • Poblano peppers freeze very well, so after roasting, just place them into a zipper top freezer bag and you'll have roasted Poblano peppers ready to go!

    How to make Mexican Chicken, Poblano and Black Bean Tortilla Casserole:

    • First, roast the peppers per the above directions and set them aside.
    • Next, you'll need to fry the corn tortillas.  The reason you want to fry them up first is that they're going to hold up better in a casserole.  Corn tortillas placed directly into a casserole tend to dissolve.  All they need is one to two minutes in hot oil and they're good to go!  Simply drain on a cooling rack and they're done!

    Photo of a stack of fried corn tortillas.

    • Reserve some of the oil you fried the tortillas with and cook the onion, spices and tomato sauce.
    • Layer the ingredients just as you would lasagna and bake away.
    • Refrigerate and this casserole is the perfect make-ahead dish.  Assemble it up to one to two days ahead of when you're going to need it.
    • This casserole also freezes great to bake whenever!

    Photo of Chicken Poblano and Black Bean Tortilla Casserole in white ceramic baking dish before being served.

    Photo of Chicken Poblano and Black Bean Tortilla Casserole in white ceramic baking dish with wooden spoon resting on the edge.

    • Some cilantro on the top and some sour cream on the side and you have the perfect Mexican-inspired dinner!

    Close-up photo of a spoonful of Chicken Poblano and Black Bean Tortilla Casserole being scooped out of baking dish.

    For more great Mexican-inspired meals, be sure to try my:

    • Southwestern Chicken, Orzo and Black Bean Skillet
    • Chorizo and Brown Rice Stuffed Poblano Peppers
    • Southwestern Squash, Corn and Poblano Casserole
    • Chicken Tostadas with Black Bean Guacamole and Salsa Fresca
    • Chipotle Chicken, Sweet Potato and Black Bean Flatbread Pizzas with Avocado Sour Cream
    • Slow Cooker Beef Short Ribs Barbacoa with Cilantro - Lime Cauliflower Rice
    • Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream
    • Lima Bean and Potato Enchiladas with Hatch Green Chile Sauce
    • Southwestern Skillet Chicken
    Mexican Chicken Poblano and Black Bean Tortilla Casserole

    Mexican Chicken Poblano and Black Bean Tortilla Casserole

    4.49 from 35 votes
    By: Carol | From A Chef's Kitchen
    Mexican Chicken, Poblano and Black Bean Tortilla Casserole is easy, cheesy and perfect for when the Mexican food craving strikes!  Make it ahead and bake it later!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Chicken and Turkey
    Cuisine Southwestern / Mexican
    Servings 6
    Calories 438 kcal

    Equipment

    • 13 x 9 Baking Dish
    • Nonstick Skillet
    • Wusthof Chef Knife
    • Cutting Board

    Ingredients
      

    • Oil or cooking spray - for baking pan
    • ½ cup canola oil - or vegetable oil
    • 8 corn tortillas
    • 1 large onion - finely chopped
    • 4 cloves garlic - chopped
    • 2 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 can (28-ounce) tomato sauce
    • Salt and freshly ground black pepper - to taste
    • 2 large boneless skinless chicken breast halves - cooked and shredded (approximately 3 cups)
    • 6 Poblano peppers - roasted, peeled, seeded and coarsely chopped
    • 1 can (15-ounce) black beans - drained and rinsed
    • 2 cups shredded Mexican blend cheese
    • Sour cream - for serving
    • Chopped cilantro - for garnish

    Instructions
     

    • Preheat oven to 375 degrees. Oil or spray a 13 x 9-inch baking dish. Set aside.
    • Heat oil in a shallow pan over medium-high heat. Cook the tortillas, individually for approximately 1-2 minutes or until crispy. Drain on a cooling rack. Set aside.
    • Drain off all but 2-3 tablespoons of the hot oil. Add the onion and cook 6-7 minutes or until softened. Add garlic, chili powder, cumin and coriander and stir briefly. Add tomato sauce. Bring to a simmer and heat through. Season to taste with salt and black pepper.
    • Place approximately ½ cup of the sauce in the bottom of the baking dish. Top with 4 tortillas.
    • Distribute about ½ of the chicken over the tortillas, ½ of the Poblanos and ½ of the beans. Top with another ½ cup of the sauce followed by 1 cup of cheese.
    • Top with remaining tortillas followed by remaining chicken, poblanos, beans, sauce and cheese.
    • Cover with aluminum foil and bake 30 minutes. Remove foil and bake another 20-30 minutes or until cheese and casserole are hot and bubbly. Sprinkle with fresh cilantro and serve.

    Notes

    SUBSTITUTIONS:  Use purchased tostada shells or tortilla chips in place of the fried corn tortillas.
    MAKE AHEAD: Can be assembled 24 hours in advance.  Refrigerate until ready to bake.  Let sit at room temperature while the oven preheats.  You may need to add additional baking time.
    FREEZER-FRIENDLY: Assemble, wrap securely and freeze 1-2 months. Thaw in the refrigerator then bake to 165 degrees in the center.

    Nutrition

    Serving: 1 | Calories: 438kcal | Carbohydrates: 27g | Protein: 21g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 400mg | Potassium: 565mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1472IU | Vitamin C: 99mg | Calcium: 499mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Chicken and Turkey

    Reader Interactions

    Comments

    1. Cindi Hilfman says

      July 12, 2020 at 1:56 pm

      Hi Carol,
      I did this with impossible meat, as I am a vegetarian and it was divine. My garden is booming with poblanos and this is definitely in the rotation. I added roasted corn and black olives. Thank you for the recipe!

      Reply
      • Carol says

        July 12, 2020 at 7:35 pm

        Hi, Cindi, Thanks so much, glad you enjoyed and love the way you made it your own! Thanks again!

        Reply
    2. ChrisKC says

      August 14, 2019 at 7:51 pm

      5 stars
      I made this tonight and it was so good! I had never roasted poblanos before--that was a new experience for me. I served it with lime tortilla chips and salsa. Was a hit with my husband.

      Reply
      • Carol says

        August 15, 2019 at 6:54 am

        Thanks so very much, Chris! So glad you and your hubby enjoyed! Roasting the peppers definitely takes the flavor to another level. Thanks again and hope you'll keep in touch!

        Reply
    3. Anonymous says

      May 06, 2019 at 12:23 pm

      5 stars

      Reply
    4. d4v!d says

      October 05, 2017 at 6:12 pm

      I made this as written (ok, used a hoppy, fruity IPA) and it was amazing. Had a few Santitas handy to chase around the loose bits on the plate... nothing was left over.

      Reply
      • Carol says

        October 06, 2017 at 12:08 pm

        Thanks, David! So glad you enjoyed!

        Reply
    5. Dianne says

      May 02, 2017 at 8:01 am

      Would Hatch chilies work in place of the poblanos?

      Reply
      • Carol says

        May 02, 2017 at 6:38 pm

        Hi, Dianne, Thanks so much for your question. I think they would. The thing I like about the Poblanos is that deep, smoky flavor they give the dish. Hope you enjoy and let me know how it goes.

        Reply
    6. Michelle says

      December 19, 2016 at 6:52 pm

      Carol, this looks so delish! I've made a couple casseroles like this before but have never fried the tortillas before. Great idea, and I'll definitely do it next time 🙂

      Reply
    7. Karly says

      December 19, 2016 at 11:06 am

      Yaaaas! This looks so stinking good. And I know for a fact the whole family will go nuts over it- totally trying this soon!

      Reply
    8. Christine says

      December 18, 2016 at 7:08 pm

      Poblanos are one of my favorite peppers - this looks delicious!

      Reply
    9. Veronika says

      December 18, 2016 at 2:11 pm

      That looks delicious! I'd personally sub the chicken for something else since i'm vegetarian but oh my tortilla casserole sounds amazing!

      Reply
      • Carol says

        December 18, 2016 at 2:14 pm

        Thanks, Veronika! You could do tofu or do two different types of beans.... Add more veggies, etc. It's very adaptable!

        Reply
    10. Denise Wright says

      December 18, 2016 at 6:39 am

      Oh my gosh that looks so good! I would eat that right now and it's 7:30 am in the morning. I never new that about frying the tortillas first. Can't wait to try this!

      Reply
    11. Jodie Mo says

      December 15, 2016 at 3:43 pm

      This looks so delicious! I'm in love with poblanos.

      Reply
    12. Anne Murphy says

      December 15, 2016 at 10:53 am

      That sounds delicious!

      And I don't have a garden, but I still have peppers (and one lone tomato) from out last CSA pickup. (We didn't have a frost until last week.) Local and really fresh - they do last so much longer!

      Reply
    13. Jenna says

      December 15, 2016 at 8:32 am

      Yes! Homegrown produce is so much better tasting. Looking forward to the growing season for that reason!

      Reply
    14. Anne says

      December 14, 2016 at 8:18 pm

      This looks so good! And I know what you mean about the homegrown produce lasting longer. It's amazing!

      Reply
      • Carol says

        December 14, 2016 at 8:29 pm

        Thanks, Anne! It's crazy how long it lasts!

        Reply

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