Shredded chicken enchilada casserole

Name: Shredded chicken enchilada casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 spray(s) Cooking spray; 1.5 Tbsp Olive oil; 3 cup(s), chopped Uncooked onion, divided; 1 pound(s) Cremini mushroom, 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 clove(s) Garlic, smashed; 2 tsp Chili powder; 2 tsp Ground cumin; 1 tsp Dried oregano; 12 oz Cooked boneless skinless chicken breast, shredded with two forks; 18 tortilla(s), small Corn tortilla, (4-inch); 6 oz Shredded reduced fat Mexican-style cheese blend; 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.

Updated at: Mon, 22 Jun 2026 03:16:23 GMT