Mexican Chicken Casserole with Charred Tomato Salsa

Ingredients

• 0.1 teaspoon pepper black
• 4 ounce chilis green chopped canned
• 2 teaspoons chili powder 
• 3 cups chicken shredded cooked
• 12 6-inch corn tortillas ()
• 10 ounce enchilada sauce green canned
• 4 ounces feta cheese crumbled
• 0.3 cup cilantro leaves fresh chopped
• 1 cup ears corn fresh
• 1 tablespoon garlic minced
• 3  garlic clove crushed peeled
• 1 teaspoon ground cumin 
• 1  jalapeno seeded quartered
• 3 tablespoons juice of lime fresh
• 4 ounces monterrey jack cheese shredded
• 1 small onion peeled chopped
• 1 cup onion chopped
• 8  plum tomatoes halved seeded
• 1 cup bell pepper red chopped
• 1 cup zucchini diced

Equipment

• food processor
• frying pan
• baking sheet
• oven
• baking pan
• broiler

Directions

1. Preheat broiler.
2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once.
3. Remove from oven; cool slightly.
4. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
5. Preheat oven to 35
6. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray.
7. Add 1 cup onion, corn, zucchini, and bell pepper; saut 6 minutes or until tender.
8. Add chicken and next 5 ingredients (through green chiles); saut 2 minutes or until thoroughly heated.
9. Remove from heat.
10. 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.
11. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses.
12. Bake at 350 for 25 minutes until bubbly.