Mexican Chicken Casserole with Charred Tomato Salsa

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: 8 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 12.3g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 26.1g
  • Carbohydrate: 30.8g
  • Fiber: 4.2g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 535mg
  • Calcium: 242mg

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

Preparation

  1. 1. Preheat broiler.
  2. 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. 3. Preheat oven to 350°.
  4. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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