Mexican Chicken, Poblano and Black Bean Tortilla Casserole is easy and perfect for a cold winter night!
We finally put our garden to rest a couple of weeks ago. I know… Hard to believe that at the end of November anyone is still reaping produce from a garden but we really didn’t have a hard frost until then.
So, this weekend I was doing a little refrigerator assessment and realized we still had a huge bag of our home-grown Poblanos sitting in there. They’d been in there a couple of weeks so it was time to skedaddle and 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!
So why roast Poblano peppers you may ask. Well, the skin of mature Poblanos can be a bit leathery. Here’s more information on how to roast Poblano peppers. I think it bumps up the flavor tremendously!
The most difficult part of this casserole is frying the tortillas. The reason you want to fry them up first is because 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!
Layer the ingredients, 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.
Some cilantro on the top and some sour cream on the side. Yes! You have the perfect dinner for a chilly winter night!
- Oil or nonstick cooking spray
- 1/2 cup canola 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
- 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 1/2 cup of the sauce in the bottom of the baking dish. Top with 4 tortillas.
- Distribute about 1/2 of the chicken over the tortillas, 1/2 of the Poblanos and 1/2 of the beans. Top with another 1/2 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.