Join! 12 weeks for $1

Great homemade coffee with James Hoffmann.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

.
Milk Street Recipe
Milk Street Community
Milk Street Bowtie Chicken, Tortilla and Salsa Verde Casserole

Chicken, Tortilla and Salsa Verde Casserole

50 minutes 25 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Chicken, Tortilla and Salsa Verde Casserole

Free

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.

4 to 6

Servings

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.

50 minutes

25 minutes active

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 1/2 ounce can black beans, rinsed and drained
8 6-inch corn tortillas
1/2 cup plus 2 tablespoons Mexican crema
2 ounces cotija cheese, grated (½ cup)
1/4 cup lightly packed fresh cilantro, chopped
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

  • 15½

    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

.
In the store
More

Mains

Reviews
Down arrow

Chicken, Tortilla and Salsa Verde Casserole

Get Ready to Cook

4 to 6

Servings

50 minutes

25 minutes active

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

  • 15½

    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 of 4

Make the Salsa Verde

1
teaspoons grapeseed or other neutral oil
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
¾
teaspoon salt

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 of 4

Prepare the Chicken

2
cups shredded cooked chicken
15½
ounce can black beans, rinsed and drained
Kosher salt and ground black pepper
8
6-inch corn tortillas

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 of 4

Layer the Ingredients

½
cup plus 2 tablespoons Mexican crema
1
teaspoons grapeseed or other neutral oil

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 of 4

Bake then Serve

2
ounces cotija cheese, grated (½ cup)
¼
cup lightly packed fresh cilantro, chopped

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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Mains
MAY 2022
MILK STREET KITCHIN-TO™ AND SERRATED KITCHIN-TAN™ SET

$189.90 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway