New Casserole to try!

I have a fun and healthy new recipe that I tried for our last meal swap.  It only had 8 points and very yummy.  It did take a little time to make, but it was worth it!

Mexican Chicken Casserole with Charred Tomato Salsa
Yield: 8 servings
2 cups fire roasted salsa, 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 tablespoon minced garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 (10-ounce) can green chile enchilada sauce, 1 (4-ounce) can chopped green chiles, 12 (6-inch) corn tortillas, 1 cup (4 ounces) shredded Monterey Jack cheese, 1 cup (4 ounces) crumbled feta cheese

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 chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.--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. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

CALORIES 331 ; FAT 12.3g (sat 6.1g,mono 2.8g,poly 1.2g); CHOLESTEROL 74mg; CALCIUM 242mg; CARBOHYDRATE 30.8g; SODIUM 535mg; PROTEIN 26.1g; FIBER 4.2g; IRON 1.6mg

Sorry, I forgot to take action shots while cooking!