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 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 ( I used black beans)
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken ( I used turkey thighs )
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoons ground cumin
1 (10-ounce) can green chile enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 1/2 cups shredded Monterey Jack cheese
I halved this recipe successfully.
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 again.
Preheat oven to 350 degrees F. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, zucchini, and bell pepper; saute 6 minutes or until tender. Add black beans and chicken and next five ingredients; saute 2 minutes or until thoroughly heated. Remove from heat.
Spread 1/2 cup salsa ove 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 3/4 cup cheese. Repeat layers, starting with remaining tortillas, and ending with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly. Yield; 8 servings.