Saturday, July 9, 2011

Mexican Chicken Casserole with Charred Tomato Salsa

This was a really good dish and I felt like it was so much healthier than it tasted.  Of course it had cheese, but it was Monterey Jack and Fetta.  You should try this. I will always think of Oregon when I have this dish from now on. This recipe made enough for 6 servings.
January/February 2011 - Cooking Light

Printable Recipe:

Ingredients for the Salsa:
8 plum or roma tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and quartered
1 seeded jalapeno pepper, quartered
Cooking Spray
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
zest of one lime-the recipe does't call for this, but I always use the zest of the lemon and lime
1/8 teaspoon black pepper
Ingredients for the Casserole:
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper or whatever color you have
3 cups shredded cooked chicken breast
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10oz) can green chile enchilada sauce
1 (4oz) can chopped green chiles
12 (6") corn tortillas
1 cup (4oz) shredded Monterey Jack cheese
1 cup (4oz) feta cheese, crumbled
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 zest, and pepper. Process until smooth. Set aside.  I don't have a food processor in the little house where we stay in Oregon, so I just chopped it by hand. It was chunky, but I actually liked it that way.
3. Preheat oven to 350 degrees.
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" baking dish coated with cooking spray. Arrange 1/2 of the 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 cheese. Bake at 350 degrees for 25 minutes until bubbly. I saved all of my cheese for the final layer.  The recipe says it yields 8 servings, but they have never seen Jud and me eat.

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