Mexican Chicken Casserole With Charred Tomato Salsa Recipe

Name: Mexican Chicken Casserole With Charred Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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

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 350u00b0.
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; saute 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); saute 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 350u00b0 for 25 minutes until bubbly.
6
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1066

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Salsa:, 8 plum tomatoes, halved and seeded, 3 garlic cloves, peeled and crushed, 1 small onion, peeled and chopped, and more.

Yes, Mexican Chicken Casserole With Charred Tomato Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Chicken Casserole With Charred Tomato Salsa

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