Tasty Tuesday

Not sure if I have mentioned how much I enjoy my Cooking Light subscription, but ever since my mom bought it for me last year and then again this year, I look forward every month to new recipes.

Last week, I was looking through the Jan/Feb issue for dinner. I wanted something quick, so I tried this one. So glad I did, because it is awesome! I did modify with rotisserie chicken and store bought salsa. Seemed faster and just as tasty, although I bet their salsa is really good too. I would highly recommend getting a smoky salsa if not making theirs.

I couldn't find a picture online, so I took this one out of the magazine to show you how yummy it is (ours was all gone before I could take a pic).


Mexican Chicken Casserole with Charred Tomato Salsa

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

Casserole:
1C chopped onion
1C fresh or frozen corn
1C diced zucchini
1C chopped red bell pepper
3 C shredded cooked chicken
1 Tbs minced garlic
2tsp chili powder
1 tsp ground cumin
1 (10oz) can green chili enchilada sauce
1 (4oz) can chopped green chilis
12 (6 in) corn tortillas
1 C shredded Monterey Jack
1 C crumbled feta cheese

Preheat broiler. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 min 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 C 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 C salsa over the bottom of a 13x9 in baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2C chicken mixture evenly over tortillas. Top with 3/4C salsa. Sprinkle with 1/2 C of cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake 350 for 25 min until bubbly. Yield: 8 servings

Calories: 331. Fat 12.3.

Sorry if there are typos in this, but I had to type it out on my iPad instead of copy paste;)

Enjoy!!