Mexian Chicken Casserole

Photo by bekah.west
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • 1

    cup chopped onion

  • 1

    cup fresh or frozen corn kernels

  • 1

    cup diced zucchini

  • 1

    cup chopped red bell pepper

  • 3

    cups shredded cooked chicken breast

  • 1

    tablespoon minced garlic

  • 2

    teaspoons chili powder

  • 1

    teaspoon ground cumin

  • 1

    (10-ounce) can green chile enchilada sauce

  • 1

    (4-ounce) can chopped green chiles

  • 2

    cups salsa

  • 12

    (6-inch) corn tortillas

  • 1

    cup (4 ounces) shredded Monterey Jack cheese

  • 1

    cup (4 ounces) crumbled feta cheese

Directions

1. Preheat oven to 350°. 2. 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. 3. 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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