Chicken and Zucchini Tex Mex Casserole

No ratings yet

This easy to make ahead casserole puts a bumper crop of zucchini and corn to good use. Perfect for late summer evenings or early fall when there's a slight chill in the air.

Prep Time25

Cook Time1

Course: Main Course

Keyword: casserole, chicken, zucchini

Servings: servings

Calories: 500kcal

Author: Christina Shoup

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 9x11" 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.

Nutrition