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1) Preheat oven to 350 degrees.
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In a medium sized pan, over medium heat, pour in a tablespoon of olive oil.
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Add onions and garlic.
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Cook until onions are slightly opaque, then add the serrano pepper.
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Stir around and cook until onions are just starting to brown and the flavors start to meld together.
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2) Turn up heat to medium-high.
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Place the chicken breasts on the bottom of the pan, making sure to move the vegetables out of the way so that the chicken rests directly on the cooking surface.
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Brown chicken on both sides.
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It doesnt need to be cooked all the way through at this point.
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3) After the chicken is browned on both sides, reduce heat back to medium (or medium-low, depending on how hot your stove is) and pour in two cups of water, or enough so that the chicken is almost covered.
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Add oregano and salt and pepper.
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Simmer until chicken is very tender and almost falling apart, about 30 minutes to an hour.
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Really take your time to make sure its fully cooked and tenderized; the chicken is what makes this dish!
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It should almost be the consistency of shredded chicken, but not quite.
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You might need to add more water when necessary if the pan gets too dry.
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You could also use broth instead of water if you are so inclined.
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4) After the chicken is done, drain off any extra liquid, but make sure that you dont lose all the onions, garlic, and peppers.
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Stir in a can of green chiles, cook for a few minutes over low heat until fully combined.
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5) Next, pour in the enchilada sauce.
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Depending on how big the can is, you may only have to use about half of it.
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Use your judgment... some people like more sauce, others less.
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I used about half of a 19 oz can.
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Stir to combine with the chicken.
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6) After youve added the sauce, fold in about a cup of sour cream.
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Make sure that everything is mixed together well.
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Turn off the heat.
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7) Now, its time for the fun part!
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Grab a bag of tortilla chips.
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Corn tortillas would work about the same, Id think... so use whatever you have.
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But since I used chips, Ill explain the process that way.
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Crumble some up in a bowl.
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You may need more or less than four cups, depending.
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If it helps, I used a 9 x 9 inch baking dish.
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8 ) In your baking dish, place enough of the chips to cover the bottom liberally.
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Remember, this is like a lasagna, so you want to use enough chips to act as a base for the casserole.
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9) Next, add a layer of the chicken mixture, spreading it around evenly on top of the chips.
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Sprinkle on some black beans, and then add a layer of cheese.
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Repeat the chips-chicken-beans-cheese process until the dish is full.
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10) Place casserole in the oven.
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Cook it for about 30-45 minutes, or until cheese on top is brown and bubbling.
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Enjoy!
