Shredded Chicken Enchilada Casserole
5
Points®
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)
Onion
3 cup(s)
Cremini mushrooms
1 pound(s)
Zucchini
2 medium
Table salt
1½ tsp(s)
Canned diced tomatoes
28 oz
Canned chipotle peppers in adobo sauce
1 item(s)
Garlic
4 clove(s), large
Chili powder
2 tsp(s)
Ground cumin
2 tsp(s)
Dried oregano
1 tsp(s)
Cooked skinless, boneless chicken breast
12 oz
Corn tortilla
18 small
Shredded reduced-fat Mexican-style cheese
6 oz
Reduced-fat sour cream
¾ cup(s)
Instructions
1
Preheat oven 425°F. Coat a 9- X 13-in baking dish with cooking spray.
2
In a large nonstick skillet, heat oil over medium heat. When oil shimmers, add 2 cups onion; cook, stirring occasionally, until translucent, 2-3 minutes. Add mushrooms, zucchini and 1/2 tsp salt; cook, stirring occasionally, until vegetables are softened, 15-20 minutes.
3
While vegetables cook, make sauce. Put tomatoes, chipotle, remaining 1 c onion, garlic, chili powder, cumin, oregano and remaining 1 tsp salt into a blender; puree.
4
Transfer cooked vegetables to a medium mixing bowl; stir in chicken and 1 cup tomato sauce.
5
Spread 1/2 cup tomato sauce in bottom of baking dish; top with 6 overlapping tortillas. Sprinkle with half chicken mixture and 1/2 cup cheese; top with 6 more tortillas, remaining chicken mixture and 1/2 c cheese. Top with remaining 6 tortillas; spread remaining sauce on top and sprinkle with remaining cheese. Bake until golden and bubbling, 15-20 minutes.
6
Remove from oven; let sit 5-10 minutes. Serve each piece with 1 Tbsp sour cream.
7
Serving size: 1/12th of casserole and 1 Tbsp sour cream
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