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Mexican Chicken Casserole with Charred Tomato Sals Recipe

   
 

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     Mexican Chicken Casserole with Charred Tomato Sals

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   1 hr 10 min
Ingredients
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 J ack cheese
1 cup (4 ounces) crumbled feta cheese
Charred Tomato Salsa
Instructions
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.
Nutritional Information Amount per serving Calories- 331 Fat- 12.3g Saturated fat- 6.1g Monounsaturated fat- 2.8g Polyunsaturated fat- 1.2g Protein- 26.1g Carbohydrate- 30.8g Fiber- 4.2g Cholesterol- 74mg Iron- 1.6mg Sodium- 535mg Calcium- 242mg


Originally Submitted 1/15/2012





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