Mexican Chicken Casserole with Charred Tomato Salsa

Name: Mexican Chicken Casserole with Charred Tomato Salsa
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 113 grams chopped green chiles; 2 teaspoons chili powder; 710 milliliters shredded cooked chicken breast; 12 6-inchs (6-inch) corn tortillas; 283 grams green chile enchilada sauce; 113 grams cup crumbled feta cheese; 79 milliliters chopped fresh cilantro; 237 milliliters fresh or frozen corn kernels; 1 Tbsp minced garlic; 3 garlic cloves, peeled and crushed; 1 teaspoon ground cumin; 1 seeded jalapeño pepper, quartered; 3 Tbsps fresh lime juice; 113 grams cup shredded Monterey Jack cheese; 1 small onion, peeled and chopped; 237 milliliters chopped onion; 8 plum tomatoes, halved and seeded; 237 milliliters chopped red bell pepper; 237 milliliters diced zucchini

You can never have too many main course recipes, so give Mexican Chicken Casserole with Charred Tomato Salsan a try. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 328 calories, 22g of protein, and 13g of fat each. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up garlic, ground cumin, chicken breast, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once.

Ingredients you will need

Cooking Spray

Salsa

Equipment you will use

Baking Sheet

Remove from oven; cool slightly.

Equipment you will use

Oven

Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.

Ingredients you will need

Lime Juice

Cilantro

Pepper

Tomato

Equipment you will use

Food Processor

Preheat oven to 35

Equipment you will use

Oven

To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add 1 cup onion, corn, zucchini, and bell pepper; saut 6 minutes or until tender.

Ingredients you will need

Bell Pepper

Zucchini

Onion

Corn

Add chicken and next 5 ingredients (through green chiles); saut 2 minutes or until thoroughly heated.

Ingredients you will need

Green Chili Pepper

Whole Chicken

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.

Ingredients you will need

Cooking Spray

Tortilla

Whole Chicken

Spread

Salsa

Equipment you will use

Baking Pan

Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses.

Ingredients you will need

Tortilla

Cheese

Bake at 350 for 25 minutes until bubbly.

Equipment you will use

Oven

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.