Chicken Enchiladas Verde

Jess here!  We have always been big fans of Mexican food and often observe Taco Tuesday.  If you're looking for a twist on an old favorite this Tuesday, try this recipe for Chicken Enchiladas Verde!  This recipe is based on one created by our friend, Michelle.  She gave me the bones of it, but I made a few tweaks.  I'd say this serves 10-12, since it filled two casserole dishes (see notes).

Getting started you'll need:

• 1 package boneless, skinless chicken breasts (approx 6)
• 3-4 bottles of beer (Pick something you'd drink--no Natty Light in this one)**see note
• 2 cloves garlic, diced
• 1 jalapeño pepper, diced
• 1 yellow onion, diced
• 1 can green chiles
• 1 can black beans
• 1/2 tsp each cumin, oregano, garlic powder, and onion powder
• 1 jar salsa verde (or homemade tomatillo salsa if you're fancy)
• 1 package corn tortillas
• 3 cups of shredded Mexican cheese

Optional additions: chopped cilantro, green onions, sour cream, extra salsa, guacamole or extra shredded cheese

In a large pot, cover the chicken breasts with the beer.  Simmer on low heat for around an hour, or until the chicken is fully cooked.  Remove the chicken and shred it with two forks.  Place it in a large bowl.  Drain and rinse the black beans and mix them with the chicken.

While shredding, allow the beer mixture to reduce until you have about 1/2 cup of liquid left.  Add the seasonings and turn off the heat.  Pour the liquid over the meat and beans in a large bowl. 

In the same pan (without cleaning), add the onion, salt and pepper.  Cook the onion until softened, about 5-10 minutes, then add the garlic.  Saute for 2-3 minutes then add the green chiles.  Pour this mixture into the bowl with the chicken and beans.

Corn tortillas roll best when they're heated.  You can do this on a griddle pan over medium heat or on a sheet tray in the oven at 200 degrees for 5 minutes.

Alright, it's time to get your assembly line going.  Preheat the oven to 350 degrees.  Pour the salsa verde into a large bowl.  Let's get ready to roll!

Spread a little salsa on the bottom of your casserole dish.  Dip a tortilla into the salsa.  Fill it with chicken and cheese.  Then roll and place it into your casserole dish, seam-side down.  Then do this again and again until the mixture is gone and/or your casserole dish is full.  

Pour over any remaining salsa and extra cheese.  

Then it's into the oven for 20 minutes until golden brown and bubbling!  Serve it up and don't forget the chips and guacamole on the side!  Add a great margarita and you're set!

Notes:

• You can substitute chicken broth if you want to make this without beer.  We did half and half, frankly, so that we could save more beer for drinking!

• Michelle's original recipe mentions serving 8, but we found it could serve close to 12.  If you're not serving a small army (or Michelle's three teenage sons), separate it into two casserole dishes.  Let one cool completely then wrap in plastic wrap then aluminum foil and pop it in your freezer.  Any leftover filling works great as a leftover burrito bowl, too.  Just add some rice, salsa and shredded cheese.

• This is pretty kid-friendly, so try it out, moms.  Just think about the spice level of your salsa choice, if you're serving a younger crowd.  I know my kid claimed not to like "'chaladas" but then she ate some after all.  

• This is a pretty forgiving recipe, so if you're a beginner cook like me, you should still try it out. I thought I had botched it pretty bad when I followed the original notes to cook the chicken in the beer for 2-3 hours.  It was...well, bone dry.  However, once I put it back into the liquid and covered it all with salsa and cheese, we were all good.

Give these enchiladas a try and let us know what you think in the comments below!