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Mexican Chicken Casserole with Charred Tomato Salsa

  • 8servings
  • 331calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 plum tomatoes, halved and seeded

  2. 3 garlic cloves, peeled and crushed

  3. 1 small onion, peeled and chopped

  4. 1 seeded jalapeño pepper, quartered

  5. Cooking spray

  6. 1/3 cup chopped fresh cilantro

  7. 3 tablespoons fresh lime juice

  8. 1/8 teaspoon black pepper

  9. 1 cup chopped onion

  10. 1 cup fresh or frozen corn kernels

  11. 1 cup diced zucchini

  12. 1 cup chopped red bell pepper

  13. 3 cups shredded cooked chicken breast

  14. 1 tablespoon minced garlic

  15. 2 teaspoons chili powder

  16. 1 teaspoon ground cumin

  17. 1 (10-ounce) can green chile enchilada sauce

  18. 1 (4-ounce) can chopped green chiles

  19. 12 (6-inch) corn tortillas

  20. 1 cup (4 ounces) shredded Monterey Jack cheese

  21. 1 cup (4 ounces) crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.

  3. Preheat oven to 350°.

  4. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.

  5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

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