Recently in green chilis Category

roasted_salsa_mexican_casserole.jpgThis is definitely best Mexican casserole I have ever had. Fresh summer corn, zucchini, and red pepper are sauteed in green enchilada sauce with precooked shredded chicken, layered with corn tortillas and homemade smoky tomato salsa, then topped with a mix of cheeses and baked until the flavors meld. It is, however, also a lot of work - and although the casserole is well worth the effort, but I do advise planning ahead before tackling it. I think we ate at around 9:30pm the night I decided to make it. But it makes a ton - would be great for feeding a crowd, and has so many veggies that it doesn't leave you feeling greasy like most cheese and sour cream casseroles.

Salsa:
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
Casserole:
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
1/2  cup  (4 ounces) shredded Monterey Jack or cheddar cheese
1/2  cup  (4 ounces) crumbled feta cheese or queso fresco

Preheat broiler.

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. Repeat layers, starting with remaining tortillas. Finally, sprinkle the cheeses on top. Bake at 350° for 25 minutes until bubbly

Original recipe

Fresh tasting salsa built on the backbone of jarred Pace. Chopped black olives add richness, but you'd never guess they're in there.

2-3 C. chopped plum tomatoes (about 6)
1 small jar medium pace picante
1 small jar mild pace picante
1/2 small can chopped black olives
1 can green chilies
2 T. olive oil
1/2 T. white vinegar
1/4 C. green onions (chopped)
1 T. fresh cilantro (minced)
1-2 Jalapenos (finely chopped)
Mix ingredients together. Vary the amount of Jalapenos used to desired "heat" level (I usually use at least a half of one).

From: the Sutton family