Shredded Chicken Enchilada Casserole

Name: Shredded Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 2 spray(s) Cooking spray; 1.5 Tbsp Olive oil; 3 cup(s), chopped Uncooked onion(s) divided; 1 pound(s) Cremini mushroom(s) sliced 1⁄4 inch thick; 2 medium Uncooked zucchini halved lengthwise and sliced 1⁄4 inch thick; 1.5 tsp Table salt divided; 28 oz Canned diced tomatoes fire-roasted (undrained); 1 item(s) Canned chipotle peppers in adobo sauce chopped (optional); 4 medium clove(s) Garlic clove(s) smashed; 2 tsp Chili powder; 2 tsp Ground cumin; 1 tsp Dried oregano; 12 oz Cooked boneless skinless chicken breast(s) shredded with two forks; 18 small Corn tortilla(s) (4-inch); 6 oz Weight Watchers Reduced-fat Mexican style shredded cheese or jack cheese; 0.75 cup(s) Reduced-fat sour cream

Instructions

Prep:30minCook:45min

Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.

Updated at: Thu, 03 Nov 2022 08:26:33 GMT