It’s almost Superbowl Sunday – a day that for me is really all about the food. For my husband, it is definitely about the football – so usually I look forward to an afternoon in the kitchen, cooking up different snack foods, and trying new things. This year though things are going to be just a little different…my daughter’s friend is in a local production of Willy Wanka, and she just has to go see her. Sunday is the only time that works for our schedule…and surprise surprise, there were plenty of tickets.
So, instead of this coming Sunday in the kitchen, I spent last Sunday in the kitchen, whipping up all sorts of great stuff. I found this recipe in Cooking Light, and thought it would be perfect for watching the big game. The charred tomato salsa was really interesting – and so delicious – I was licking the leftovers from the cuisinart bowl. This is super easy to put together, and bakes up really nicely. It definitely serves a crowd also – we only ate half for dinner (4 of us), and I have the second half in the freezer for another night.
- 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
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.
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.
For a printer-friendly version of this recipe, please click here: Mexican Chicken Casserole with Charred Tomato Salsa