Mexican Chicken Casserole with Charred Tomato Salsa

Total: 1 hour, 10 minutes Yield: 8 servings Nutritional Information Calories:331 Fat:12.3g (sat 6.1g,mono 2.8g,poly 1.2g) Protein:26.1g Carbohydrate:30.8g Fiber:4.2g Cholesterol:74mg Iron:1.6mg Sodium:535mg Calcium:242mg

Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from find.myrecipes.com

Ingredients

  • Salsa:

  • 8

    plum tomatoes, halved and seeded

  • 3

    garlic cloves, peeled and crushed

  • 1

    small onion, peeled and chopped

  • 1

    seeded jalapeño pepper, quartered

  • Cooking spray

  • 1/3

    cup chopped fresh cilantro

  • 3

    tablespoons fresh lime juice

  • 1/8

    teaspoon black pepper

  • Casserole:

  • 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

  • 12

    (6-inch) corn tortillas

  • 1

    cup (4 ounces) shredded Monterey Jack cheese

  • 1

    cup (4 ounces) crumbled feta cheese

Directions

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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