Mexican Chicken Casserole with Charred Tomato Salsa

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 297.1
  • Total Fat: 8.1 g
  • Cholesterol: 59.3 mg
  • Sodium: 344.5 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 4.7 g
  • Protein: 29.4 g

View full nutritional breakdown of Mexican Chicken Casserole with Charred Tomato Salsa calories by ingredient

Number of Servings: 8


    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
    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.

Number of Servings: 8

Recipe submitted by SparkPeople user SMALL_CHANGES.

TAGS:  Poultry |