Mexican Chicken Casserole with Charred Tomato Salsa

Ingredients

  • 8 plum tomatoes, halved and seeded
  • 3 garlic cloves, peeled and crushed
  • 1 small onion, peeled and chopped
  • 1 seeded jalapeño pepper, quartered
  • 1/3 cup chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • + 14 more ingredients
    • 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
    • Cooking spray
    • 3 tablespoons fresh lime juice
    • 1/8 teaspoon black pepper
    • 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

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 smoot...

View full recipe at SpringPad

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