Sunday, February 20, 2011

Mexican Chicken Casserole with Charred Tomato Salsa

This is another Cooking Light recipe.  I prepared the salsa yesterday, and poached three chicken breasts in chicken broth and shredded them.  It should be much easier to put together for dinner tonight, as those are the most time consuming steps.  My only notes thus far is that I may have added a bit too much cilantro to the salsa (and may cut it with half a can of diced tomatos), and that I'm not sure I will use the feta cheese. This casserole will make 8 servings at 9 PP per serving.


  • 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


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.

Final Verdict: LOVE this!!  Super filling.

No comments:

Post a Comment