Cheesy Chicken Tomatillo Casserole

CHEESY Chicken Tomatillo Casserole recipe! This easy Mexican dinner casserole uses 1 pound of tomatillos to make a creamy sauce that is layered with tortilla chips, chicken, black beans and cheddar cheese! I love to make this simple dish when my garden tomatillo plants give me too much and I'm left asking asking "What to do!".


  • 1 pound tomatillos, husks removed (approximately 10 tomatillos)
  • 1 small onion
  • 1 small green pepper
  • 1 jalapeno pepper seeds removed
  • 1/2 cup cilantro
  • 1 teaspoon minced garlic
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1 pound cooked, shredded chicken breast
  • 2 cups crushed tortilla chips
  • 1 15 oz can black beans
  • 2 cups shredded cheddar cheese


  • Preheat oven to 375 degrees.
  • Add tomatillos, onion, green pepper, jalapeno pepper, cilantro, garlic, lime juice and salt to a food process or blender.  Blend until smooth and no chunks from the vegetables are left.  Pour mixture into a small saucepan and bring to a boil.  Cook on medium heat for 10 minutes.  
  • Add chicken to tomatillo sauce mixture and continue cooking for 10 more minutes.  If sauce is very liquidy turn up the heat.  Important: you want to try to reduce all the extra liquid or it will make your casserole soggy.
  • Spread 1/2 of the tortilla chips in a 8x8 baking dish.  Add 1/2 of your chicken tomatillo mixture on top.  Add 1/2 of black beans on top.  Add 1/2 of cheese on top.  Repeat one more time.
  • Bake for 35 minutes.  Allow to cool for a few minutes before serving.