Mexican Chicken Casserole with Charred Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Instead of the usual jarred salsa often called for in Mexican casserole, this recipe features a homemade salsa made with charred tomatoes that are mixed with cilantro and fresh lime juice. Charring the tomatoes gives a rich flavor to the salsa, which is a good match for this chicken-and-veggie-packed dish. Ingredients:
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 |
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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