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.
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
1 seeded jalapeño pepper, quartered
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
How to Make It
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.
Preheat oven to 350°.
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.
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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I really like that recipe. It does need a good time for the chopping part but I think it worthy. I used 3 different cheese and I cooked the chicken within an extra condiments to give more flavor to it. Works really well.
Really nice recipe
This was good. I made it as written. It was filling and tasty for a low calorie count. My husband liked it. The drawback was the clean up from so many preparation containers. I even had the chicken cooked and shredded ahead of time. Maybe next time I can be more efficient or perhaps buy some fire-roasted salsa to cut down on clean up and time. But I would not want to change the flavor too much. I noticed someone saying the tomatoes and onion burned before cooking time was up. Mine did as well but flavor was still good. I would either lower my rack so they wouldn't cook so hot or use low broil instead of high. They were definitely charred! So many reviews tell what they thought of the recipe and then proceed to tell how they changed it and I think that is humorous but also annoying. I stuck to the recipe and this is my evaluation.
We saw this at work today and had all the ingredients on hand to make so we made it and it is OUTSTANDING. We were all amazed at how good it was! And the portions are very generous too. We used turkey instead of chicken, because is what he had on hand.
Served with guacamole and we loved it! Very flavorful and filling with lots of vegies. I kicked up the heat in the salsa with more red pepper and tabasco sauce. Also more cheese than recipe states. I agree with other reviewer...shave time with prepared salsa and rotisserie chicken. It's a keeper.
This is a simple recipe with lots of vegetables. I used store bought salsa and saved a lot of time. Also the zucchini was not fresh, so I grabbed a chayote squash instead. I used 8, 10" whole wheat tortilla and just tear them in half. 97% lean ground turkey was BOGO, so I used that. To add some heat I chopped up 1 chipotle in adabo sauce. I will make this again. The portions are big and you can save the leftovers for lunch. I would let it stand 10 mins. before cutting because it gets runny. Make sure you really cut it through, I put my knife in the sink and then had to use another one because the tortilla was not cut through to get a piece out.
I served this to company and everybody loved it. I bought salsa like other reviewers, and I substituted a can of black beans for the corn. I also made the chicken mixture ahead of time and froze it, which worked very well. Next time, I will try to make the whole recipe, assemble it in two 8 inch square pans and freeze one for later.
Made this last night and it was a hit. Husband doesn't like onions so I used shallots instead and less than the recipe called for. A bit too much work to make on a weeknight but definitely a good weekend meal.Will definitely make again.