Thursday, August 11, 2011

Mexican Chicken Casserole with Charred Tomato Salsa

Yum

My parents came into town this week and Ladybug has been having so much fun playing with them that we are all exhausted. Ladybug actually took a 3 and a half hour nap today!! Can you believe it? I actually went in and made sure she was still breathing several times!! It's been a lot of fun having them here, and I have also really enjoyed cooking for them (and with them), too!

Both of my parents were a real inspiration to me while growing up and learning my way around the kitchen. My Mom taught me to bake, and my Dad taught me to cook. My Dad is the type of cook that opens a cabinet, takes stock of what you have, and whips up some amazing dish that can never be replicated because its been made with a dash of this, and "Oh, add some of that", and it always turns out amazing!

I really really like how this casserole turned out. It has amazing flavor, is chock full of veggies, and just utterly delicious! Don't worry about it being too spicy, Ladybug ate it all. And that salsa...oh man...a good chunk of that "might" have disappeared on some tortilla chips...

Mexican Chicken Casserole with Charred Tomato Salsa (Cooking Light, January 2011)

Salsa:
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
1 seeded jalapeno, quartered
cooking spray
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 tsp black pepper

Casserole:
1 small onion, chopped
1 cup corn kernals
1 medium zucchini, chopped
1 red pepper, chopped
3 cups shredded cooked chicken
1 tbsp minced garlic
2 tsp chili powder
1 tsp ground cumin
1 can (10 ounces) green chili enchilada sauce
12 (6 inch) corn tortillas
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) crumbled Feta cheese

Preheat Broiler.

Coat a rimmed baking sheet with cooking spray and toss the tomatoes, onion, and garlic onto the sheet.
Broil for 20 minutes, stirring once.
Remove from oven and place in food processor with cilantro, lime juice, and pepper.
Process until smooth.

Preheat oven to 350 degrees.
Heat a large skillet over medium high heat.
Lightly coat the pan in cooking spray and toss in the zucchini, onion, corn, and red bell pepper.
Sautee 6 minutes, or until tender.
Add chicken, garlic, green enchilada sauce, chili powder, and cumin and saute for two minutes.

Spray a 9x13 baking pan with cooking spray.
Spread 1/2 cup of salsa over the bottom of the dish.
Break half of the tortillas into pieces and layer the pieces over the top of the salsa.
Spoon 2 cups of the chicken mixture evenly over the tortillas.
Top with 3/4 cup of salsa.
Sprinkle 1/2 cup of each cheese on top.
Repeat the layers - tortillas, salsa, chicken, salsa, cheese.
Bake at 350 degrees for 25 minutes, until bubbly.
Serve with sour cream.

This recipe makes 8 servings, and each serving is 9 Weight Watchers Points Plus Points!

2 comments:

  1. Your parents must be so proud of you for carrying on the cooking/baking legacy! I don't know what it is, but I keep seeing taco/Mexican casseroles everywhere and they are making me hungry. Yours sounds even better because of the charred tomato salsa.

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  2. YUM! I love the Mexican flavors here!

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