Photo of Shredded Chicken-Enchilada Casserole by WW

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.

Ingredients

cooking spray

2 spray(s)

olive oil

1½ Tbsp

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, divided

canned diced tomatoes

28 oz, fire-roasted (undrained)

canned chipotle peppers in adobo sauce

1 item(s), chopped (optional)

garlic clove(s)

4 medium clove(s), smashed

chili powder

2 tsp

ground cumin

2 tsp

dried oregano

1 tsp

cooked boneless skinless chicken breast(s)

12 oz, shredded with two forks

corn tortilla(s)

18 small, 4-in each

Weight Watchers Reduced Fat Mexican style blend shredded cheese

6 oz, or jack cheese

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

Notes

Garnish with cilantro, if desired.

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