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Chicken, Tortilla and Salsa Verde Casserole

Chicken, Tortilla and Salsa Verde Casserole

We were impressed by the creativity in a reader’s throw-it-together weeknight casserole—a cream-rich melding of chicken, beans, tomatillos, poblano, and tortillas.

By Courtney HillDecember 15, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

When she has leftover cooked chicken on hand, Milk Street Facebook Community member Cindy Chapman of Fresno, California, makes a flavorful casserole by layering the chicken, black beans and tortillas, adding salsa verde and sour cream, then baking to bring the tastes and textures together. Cotija cheese and fresh cilantro are the finishing touches that add bold flavor. Sour cream is temperamental when heated, so we opt to use Mexican crema instead, which is a cultured cream similar to crème fraîche but with a more pourable in consistency.

Tip

Don’t worry if the tortillas don’t form a perfect layer as you assemble the casserole. Gaps here and there or overlapping areas won’t make a difference in the finished dish.

Ingredients
  • 2

    teaspoons grapeseed or other neutral oil, divided

  • 12

    ounces tomatillos, husked and quartered

  • 1

    poblano chili, stemmed, seeded and roughly chopped

  • 1

    medium garlic clove, smashed and peeled

  • 1

    tablespoon white vinegar

  • Kosher salt and ground black pepper

  • 2

    cups shredded cooked chicken

  • 15 ½

    ounce can black beans, rinsed and drained

  • 8

    6-inch corn tortillas

  • ½

    cup plus 2 tablespoons Mexican crema

  • 2

    ounces cotija cheese, grated (½ cup)

  • ¼

    cup lightly packed fresh cilantro, chopped

Step 1

Heat the oven to 400°F with a rack in the middle position. Coat a 9-inch deep-dish pie plate with 1 teaspoon of the oil.

In a blender, combine the tomatillos, poblano, garlic, vinegar and ¾ teaspoon salt. Process until smooth, about 1 minute, scraping the sides of the blender jar as needed; you should have about 2 cups salsa verde.

Step 2

In a medium bowl, stir together the chicken, beans and 1½ cups of the tomatillo salsa. Taste and season with salt and pepper.

Spread ¼ cup of the remaining salsa in the bottom of the prepared pie plate. Line the bottom with 2⅓ of the tortillas, tearing them as needed to cover the surface.

Step 3

Spread about half of the chicken-bean mixture on top of the tortillas, then top with ¼ cup of the crema. Repeat the layering with another 2⅓ tortillas, the remaining chicken mixture and another ¼ cup crema. Layer on the remaining tortillas, then pour on the remaining salsa. Drizzle with the remaining 2 tablespoons crema, followed by the remaining 1 teaspoon oil.

Step 4

Bake, uncovered, until browned at the edges, 25 to 30 minutes. Cool on a wire rack for about 5 minutes, then sprinkle with the cotija and cilantro. Cut into wedges to serve.

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