Spicy Chicken Poblano Casserole

Spicy Chicken Poblano Casserole

1 small yellow onion chopped fine

4 garlic cloves chopped very fine
8 roasted tomatillos
10 roasted roma or similar tomatoes
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro or fresh
1 teaspoon dried coriander
1/4 teaspoon dried pepper or cayenne pepper

4 large poblano peppers coated in oil and roasted
4 boneless skinless chicken thighs baked then cut in small pieces
1 can black or red beans
1 cup quinoa cooked in 2 cup water
1 jar avocado green sauce, medium heat
scant amount of olive to coat 9x13 inch baking dish
24 soft and fresh corn tortillas cut in half
salt and pepper to taste

Bake chicken and let cool then cut into small pieces and set aside. Cook quinoa and set aside. Roast vegetables and add to blender along with onion, garlic, and spices. Blend well and set aside. Deseed roasted poblano peppers and chop fine. Mix chicken, quinoa, beans, and poblanos. Coat 9x13 glass baking dish with olive oil. Pour half of avocado green sauce, medium heat, into bottom of prepared baking dish. Put a layer of half tortillas to line bottom. Add a layer of chicken mixture. Add another layer of tortillas. Add some of the roasted salsa. Add another layer of the chicken mixture and so forth. Last add another layer of the tortilla halves and top with the other half of the avocado green salsa. Bake at 350 F for 45 minutes till edges are just starting to turn brown. Let cool for 15 minutes, cut into squares and serve. There is a lot leftover so I don't have to cook for several days.