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 Directions: 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; 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. 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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