Rating: 4 stars
47 Ratings
  • 1 star values: 1
  • 2 star values: 7
  • 3 star values: 5
  • 4 star values: 7
  • 5 star values: 27

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.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2011

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
1 hr 10 mins
Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

331 calories; fat 12.3g; saturated fat 6.1g; mono fat 2.8g; poly fat 1.2g; protein 26.1g; carbohydrates 30.8g; fiber 4.2g; cholesterol 74mg; iron 1.6mg; sodium 535mg; calcium 242mg.
Advertisement
Advertisement