Late summer casseroles are my jam. Winter casseroles often lean heavy and creamy – delicious for some, but not my everyday food. This late summer/early fall version is lighter, veggie-packed, and full of Tex Mex flavor.
Adapted from a Good Housekeeping recipe I clipped more than 20 years ago, it’s the perfect dish to use up that bumper crop of zucchini and late-season corn you couldn’t resist buying at the farmers market (again). Cooking for just 2–3 people these days means produce tends to pile up in my kitchen, so this casserole is a practical and tasty solution.
Why You’ll Love This Recipe
- Flexible serving size – Feed a big family for dinner or enjoy leftovers for days if your household is smaller.
- Great to share – Divide it in half and bring one pan to someone who could use a healthy, comforting meal – this is exactly what I’m planning on this week!
- Make-ahead friendly – Assemble it earlier in the day, pop it in the fridge, and bake when ready.
- Healthy-ish comfort food – Lean protein, fresh summer veggies, and just enough creamy salsa verde sauce to tie it all together.
How It Comes Together
At first glance, the steps might look like a lot – but trust me, it’s simpler than it seems. Here’s the plan:
- Cook the chicken
- Sauté the veggies
- Toss with salsa verde and sour cream
- Layer everything, sprinkle with cheese, and bake
Shortcut Option
When I’m feeling a tad bit lazy, I’ll skip the layering altogether and do the following:
- Cut up corn tortillas
- Toss everything in a big bowl with the sauce
- Top with shredded cheese and a sprinkle of feta
Bake until golden and bubbly. Slightly different look, equally tasty results!
Warmly,
Christina
Chicken and Zucchini Tex Mex Casserole
Ingredients
- 2 tbsp extra virgin olive oil, divided
- 1 lb boneless, skinless chicken breast, cut into ½-in chunks
- kosher salt and freshly ground black pepper
- 1 small red onion, thinly sliced
- 2 large zucchini, quartered lengthwise and medium dice
- 1 tsp dried oregano
- 2 cups corn, fresh or frozen and defrosted
- 2 cups salsa verde Trader Joe's brand is great
- ½ cup sour cream
- ½ cup cilantro leaves, chopped reserve 2 tbsp for garnish
- 12 corn tortillas
- 1 cup shredded cheddar or pepper jack cheese
- ½ cup cotija or feta cheese, crumbled
Instructions
- Preheat the oven to 350℉. Grease a 9×11" casserole dish.
- Heat a large skillet over medium-high and add 1 tbsp olive oil.
- Season the chicken with ½ tsp each kosher salt and pepper. Add to the skillet and cook for 2-3 minutes per side until just browned. Using tongs or a slotted spoon transfer the chicken to a large bowl.
- Add the remaining oil and then add the onion. Cook until the onion is tender. Remove and add to the chicken.
- Add the zucchini, dried oregano and additional ½ tsp each kosher salt and pepper. Sauté until just tender. Add corn and cook 2 minutes. Transfer to the bowl.
- Add the salsa verde, sour cream, shredded cheese and the cilantro to the bowl and combine until well mixed.
- In the prepared dish, arrange 4 tortillas in a single layer. Spread with one-third of the chicken mixture. Repeat with the tortillas and chicken mixture two more times. Top with the crumbled cojita cheese.
- Bake uncovered for about 25-30 minutes, or until the cheese is bubbly and golden. Garnish with remaining cilantro.