Mexican Chicken Casserole

Mexican Chicken Casserole


8 plum tomatoes, halved
3 garlic cloves, peeled and crushed
1 small onion, chopped
1 seeded jalapeno pepper, quartered
Cooking spray
1/3 cup chopped cilantro
3 tbsp lime juice
1/8 tsp black pepper


1 cup chopped onion
1 cup frozen corn kernels
1 cup red bell pepper, chopped
1 cup diced zucchini
3 cups cooked chicken breasts, shredded
1 tbsp garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 (10 oz) can green chili enchilada sauce
1 (4 oz) can chopped green chiles
12 (6 in) corn tortillas
1 cup shredded Monterey pepper jack cheese
1 cup crumbled feta cheese


1. Preheat broiler
2. Prepare salsa, place tomatoes, garlic cloves, small chopped onion, and seeded jalapeno on a baking sheet that has been coated with cooking spray. Broil 20 minutes, or until charred. Remove from oven; cool slightly. Place mixture into food processor; add cilantro, lime and pepper. Process until smooth. Set aside.
3. Preheat oven to 350
4. Prepare lasagna, heat large nonstick skillet over med-high heat. Lightly coat pan with cooking spray. Add onion, corn, bell pepper, and zucchini; saute 6 minutes or until tender.
5. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until throughly heated. Remove from heat.
6. Spread 1/2 cup salsa over the bottom of a 9x13 inch baking dish coated with cooking spray. Arrange half of the tortillas over salsa. Spoon 1/2 chicken mixture evenly over tortillas. Top with 3/4 cup salsa and 1/2 cup cheese. Repeat layers beginning with tortillas, ending with cheeses.
7. Bake at 350 for 25 minutes, until bubbly.

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