Chicken Enchilada Casserole - total time a little over an hour

This recipe was good, but not a favorite.  It is kind of like a Mexican lasagna, not sure what I could change to make it better...

2 cups crushed tomatoes

2 cloves of garlic, minced

1 onion, chopped

1 jalapeno, chopped

.33 cup cilantro, chopped

1 lime, juiced

Combine all above ingredients and broil on baking sheet for 20 minutes.  Set aside.

1 lb. chicken, cut into 1 inch pieces

1 cup chopped onion

1 cup of corn kernels

1 cup diced zucchini

1 cup chopped bell pepper

1 garlic clove, minced

1 tbsp chili powder

10 oz. canned green chile enchilada sauce

4 large tortillas

1 cup shredded cheddar cheese

1 cup feta cheese

1. Preheat oven to 350 degrees.

2. Cook chicken in pan.  When chicken is cooked thoroughly, add vegetables and saute for 5 minutes.  Add garlic, chili powder, and green enchilada sauce, saute 2 additional minutes.

3. Spread half of the broiled salsa on the bottom of a casserole dish.  Layer tortillas to cover casserole dish.  Add half of the pan mixture, half of the cheeses, and then spread the remaining broiled salsa.  Add an additional layer of tortillas.  Add remaining pan mixture and remaining cheese.  Bake for 25 minutes.