
Shredded chicken enchilada casserole
6
5
5
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
30 min
Cook
45 min
Serves
12
Difficulty
Easy
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.
Ingredients
Cooking spray
2 spray(s)
Olive oil
1½ tbsp(s)
Uncooked onion(s)
3 cup(s), chopped, divided
Cremini mushroom(s)
1 pound(s), sliced 1/4-in thick
Uncooked zucchini
2 medium, halved lengthwise, sliced 1/4-in thick
Table salt
1½ tsp(s), divided
Canned diced tomatoes
28 oz, fire-roasted (undrained)
Canned chipotle peppers in adobo sauce
1 item(s), chopped (optional)
Garlic clove(s)
4 clove(s), medium, smashed
Chili powder
2 tsp(s)
Ground cumin
2 tsp(s)
Dried oregano
1 tsp(s)
Cooked skinless boneless chicken breast(s)
12 oz, shredded with two forks
Corn tortilla(s)
18 item(s), 4-in each
Shredded reduced-fat Mexican-style cheese
6 oz
Reduced-fat sour cream
¾ cup(s)