This delicious Mexican Casserole from Cooking Light is transformed from a 1,000+ calorie disaster to an easy, diet-friendly crowd pleaser.

Mexican Chicken Casserole with Charred Tomato Salsa (from www.cookinglight.com)

Salsa:

8 plum tomatoes, halved and seeded

3 garlic cloves, peeled and crushed

1 small onion, peeled and chopped

1 seeded jalapeño pepper, quartered

Cooking spray

1/3 cup chopped fresh cilantro

3 Tbs fresh lime juice

1/8 tsp black pepper

Casserole:

1 cup chopped onion

1 cup fresh or frozen corn kernels

1 cup diced zucchini

1 cup chopped red bell pepper

3 cups shredded cooked chicken breast

1 Tbs minced garlic

2 tsp chili powder

1 tsp ground cumin

1 (10-ounce) can green chili enchilada sauce

1 (4-ounce) can chopped green chilies

12 (6-inch) corn tortillas

1 cup (4-ounces) shredded Monterey Jack cheese

1 cup (4-ounces) crumbled feta cheese

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 until smooth.  Set aside.

Preheat oven to 350°.  To prepare casserole heat a large nonstick skillet over medium-high heat.  Lightly coat pan with cooking spray.  Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender.  Add chicken and next 5 ingredients (through green chilies); sauté 2 minutes or until thoroughly heated.  Remove from heat.

Spread ½ 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 ¾ cup salsa.  Sprinkle with ½ cup of each cheese. Repeat layers, starting with the remaining tortillas and ending with remaining cheeses.  Bake at 350° for 25 minutes until bubbly.

Yields 8 servings

Per serving:

331 calories, 12.3 g fat, 26.1 g protein, 30.8 g carbohydrates, 4.2 g fiber, 74 mg cholesterol, 535 mg sodium