Mexican Chicken Casserole with Charred Tomato Salsa

By missmildew

Ingredients

• Salsa:
• 8 plum tomatoes, halved and seeded
• 3 garlic cloves, peeled and crushed
• 1 small onion, peeled and chopped
• 1 seeded jalapeno pepper, quartered
• Cooking spray
• 1/3 c chopped fresh cilantro
• 3 Tbsp fresh lime juice
• 1/8 tsp black pepper
• Casserole:
• 1 c chopped onion
• 1 c fresh or frozen corn kernels
• 1 c diced zucchini
• 1 cup chopped red bell pepper
• 3 c shredded cooked chicken breast
• 1 Tbsp minced garlic
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 (10-oz) can green chile enchilada sauce
• 1 (4-oz) can chopped green chiles
• 12 (6-inch) corn tortillas
• 1 c (4 oz) shredded Monterey Jack cheese
• 1 c (4 oz) crumbled feta cheese

Details

Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

Preheat broiler.

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

Preheat oven to 350 degrees.

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; saute 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until thoroughly heated. Remove fromheat.

Spread 1/2 c salsa over the bottom o a 13x9-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 degrees for 25 minutes until bubbly.