Mexican Chicken Casserole

This is a recipe that I made on January 13 of this year, the week that all of Atlanta was iced in with nearly impassable roads for days.  My work was shut down for days, so we made this for lunch and thought it was delicious.  I forget how we even got out to buy the groceries for it, but we must have walked to the store.  This may also have been the day that I realized that the broiler on the "professional" Thermador oven in our rented house does not work.  Turn the knob to broil, wait half an hour, and the oven is only moderately warm. It's one of the few downfalls of our otherwise nice kitchen.

This came from the Jan/Feb 2011 issue of Cooking Light.

Salsa

8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
1/3 cup chopped fresh cilantro
3 Tbsp fresh lime juice
1/8 tsp black pepper

Preheat broiler
Combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven and cool slightly.  Place tomato mixture in food processor; add cilantro, lime juice, and pepper. Blend. (Note, this salsa tasted good but not hot enough).

Casserole
1 cup chopped onion
1 cup fresh/frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast (I poached this first in chicken broth on the stovetop)
1 Tbsp minced garlic
2 tsp chili powder
1 tsp ground cumin
one 10-oz can of green chile enchilada sauce
one 4-oz can chopped green chiles
12 6" corn tortillas
1 cup shredded Monterey Jack cheese
1 cup (4 oz) crumbled feta cheese

Preheat oven to 350.
Heat a large skillet over med-high heat and coat with cooking spray.  Add onion, corn, zucchini, bell pepper, and saute 6 minutes or until tender.  Add chicken and next 6 ingredients (thru green chiles) and saute 2 minutes. Remove from heat.

Spread 1/2 cup salsa over bottom of 13x9" baking dish coated with cooking spray.  Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese.  Repeat layers, starting with tortillas and ending with cheeses.

Bake at 350 for 25 minutes or until bubbles.

 The finished dish. Like a corn tortilla lasagne.

 The ice rink that was our driveway.

Snow bound!