Shelly's Recipe

MEXICAN CHICKEN CASSEROLE WITH CHARRED TOMATO SALSA

Category: Casseroles - Chicken and Turkey

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 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

Preheat broiler with the rack in the upper third position of the oven.

Prepare the salsa by combining the tomatoes, garlic, onion, and jalapeno pepper on a baking sheet that has been sprayed with cooking spray. Roast the vegetables for 20 minutes or until charred, stirring carefully once midway through broiling. Remove from oven and cool for a minute or two. Place all the vegetables in a blender and add the rest of the salsa ingredients. Process until smooth. Set aside.

Preheat oven to 350.

Heat a large skillet over medium-high heat and lightly coat with cooking spray. Add the onion, corn, zucchini, and bell pepper. Sauté for 6 minutes or until tender. Add chicken, garlic, chili powder, cumin, green chile enchilada sauce and chopped green chiles. Sauté for 2 minutes or until the mixture is bubbling and hot. Remove from heat.

To prepare the casserole, spread 1/2 cup salsa on the bottom of a 13 x 9-inch baking dish coated with cooking spray. Lay half of tortillas over salsa. Spread 2 cups of the 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 for 25 minutes until bubbly.