Ingredients:Salsa:8 plum tomatoes, halved and seeded3 garlic cloves, peeled and crushed1 small onion, peeled and chopped1 seeded jalapeÃ±o pepper, quarteredCooking spray1/3 cup chopped fresh cilantro3 tablespoons fresh lime juice1/8 teaspoon black pepperCasserole:1 cup chopped onion1 cup fresh or frozen corn kernels1 cup diced zucchini1 cup chopped red bell pepper3 cups shredded cooked chicken breast1 tablespoon minced garlic2 teaspoons chili powder1 teaspoon ground cumin1 (10-ounce) can green chile enchilada sauce1 (4-ounce) can chopped green chiles12 (6-inch) corn tortillas1 cup (4 ounces) shredded Monterey Jack cheese1 cup (4 ounces) crumbled feta cheeseDirections: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 350°.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; sautÃ© 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sautÃ© 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 350° for 25 minutes until bubbly.8 Servings.
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