yield: 4-6 servings
time: 50 minutes
active time: 15 minutes
1 - 1 1/2 lb. boneless, skinless chicken breasts
2 poblano peppers
1/2 cup chicken broth, or water
2 ears fresh corn on the cob, kernels removed
1 (15-ounce) can black beans, drained and rinsed
8-10 corn tortillas
1 1/2 cups shredded monetary jack cheese
fresh cilantro leaves, for topping
Preheat the oven to 375 degrees.
Season the chicken on all sides with kosher salt. In a small pot, combine the chicken, 1/4 cup Yucatán sauce and 1/2 cup chicken broth or water. Bring to a boil over medium heat, mixing to combine. Reduce the heat to medium/low and cover. Let cook for about 20-25 minutes until the chicken is cooked through and peppers are tender. Remove the chicken and peppers and shred using 2 large forks. Return to the pot containing the sauce and toss to combine.
Line the bottom of a cast-iron or other oven-safe skillet with a thin layer of This Little Goat went to Yucatán sauce. Top with a layer of corn tortillas, followed by half of the chicken/poblano mixture, corn and beans. Top with 1/2 cup shredded cheese. Repeat with another layer of sauce, tortillas, chicken, corn and beans. Finish with the remaining 1 cup of cheese.
Transfer to the oven and bake until the cheese is melty and the tortillas have softened, about 20 minutes. Top with fresh cilantro, slice and serve warm.