In a large oven-safe skillet, drizzle olive oil over the chicken, then generously season with taco seasoning, salt, and pepper. Sear the chicken over medium-high heat for about 2 minutes on each side until golden. Pour in the Mexican-style beer or chicken broth, reduce heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Shred the chicken and set aside.

Using the same skillet, add a bit more olive oil if needed and toss in the chopped onions and poblano peppers. Sauté on medium heat for about 5 minutes until they begin to soften. Add the minced garlic and continue to cook for another minute, stirring constantly. Season the mixture with salt, pepper, ground cumin, and dried oregano, allowing the aromas to fill your kitchen.

Once the vegetables are aromatic and tender, remove the skillet from heat. Stir in the shredded chicken, tomatillo salsa, and drained black beans. Mix well until everything is evenly combined.

Spoon a portion of the chicken and vegetable mixture into the bottom of the skillet. Layer half of the corn tortillas over this mixture, followed by half of the remaining chicken mixture and half of the shredded cheese. Repeat this layering process until all ingredients are used, finishing with a generous layer of cheese on top.

Adjust your oven rack to the highest position and set the broiler to high. Carefully transfer the skillet to the oven, broiling for approximately 5 minutes, or until the cheese is bubbling and golden brown. If you prefer to bake, set the oven to 350°F and bake for around 15 minutes until heated through and the cheese is melted.

Remove the skillet from the oven and let the Chicken Enchilada Casserole rest for a few minutes. Garnish with chopped fresh cilantro for a vibrant addition.