Hi everyone! I’m back, and hope everyone is having a wonderful 2019 thus far! We are experiencing crazy weather here, frigidly cold temperatures reaching far below zero with the windchill to nearly sixty degrees just a few days later! We are back with freezing rain and wind today, which leads me to a comforting, Latin spin on lasagna – Mexican chicken casserole! This has the spirit of lasagna, but it is so much easier. Corn tortillas take the place of lasagna noodles, salsa instead of marinara sauce, and we are lightening up the cheese (and calories!) in a big way by using only 2 ounces for the whole casserole. That’s it. Trust me, there is so much flavor going on here that you won’t even miss the cheese. I promise.
This makes enough for 8 servings, so it’s GREAT for a party, meal prep, and for planning ahead as it’s freezes wonderfully! You may find it a little dry post freezing and reheating, so a little extra salsa, lime juice, or avocado will help. If you prefer meatless, swap black beans in for the chicken!
Mexican chicken casserole.
adapted from Cooking Light.
6 ounce cooked chicken breast, shredded/chopped
2 ounces jack cheese or mexican blend, grated
2 small zucchini, diced (about 1 cup)
1 cup onion, diced
1 sweet bell pepper, diced (red/orange)
1 cup roasted corn (frozen)
4 ounce can green chiles
10 ounce can fire roasted tomatoes with chiles
1 cup salsa
8 6-inch corn tortillas
2 teaspoons chile powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add onion, corn, zucchini, and bell pepper; sauté 4-6 minutes or until tender. Add chicken, green chiles, diced tomatoes, chile powder, cumin, paprika, salt and pepper and 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 (two whole and two cut in half for each layer works for me) over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Sprinkle with 1 ounce of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly and then turn oven up to broiler and broil for one minute.
Let set for 10 minutes, slice into eight squares, and serve.
Serves 8. Please choose organic ingredients as possible.