
Shredded Chicken Enchilada Casserole
Ingredients
Cooking spray
2 spray(s)
Olive oil
1½ tbsp(s)
Onion
3 cup(s), divided
Cremini mushrooms
1 pound(s), sliced 1/4-in thick
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
4 clove(s), large, smashed
Chili powder
2 tsp(s)
Ground cumin
2 tsp(s)
Dried oregano
1 tsp(s)
Cooked skinless, boneless chicken breast
12 oz, shredded with two forks
Corn tortilla
18 small, 4-in each
Shredded reduced-fat Mexican-style cheese
6 oz
Reduced-fat sour cream
¾ cup(s)