
Shredded Chicken Enchilada Casserole
5
Point(s)
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. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.
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 inch thick
Uncooked zucchini
2 medium, halved lengthwise and sliced 1⁄4 inch 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
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-inch)
Weight Watchers Reduced-fat Mexican style shredded cheese
6 oz, or jack cheese
Reduced-fat sour cream
¾ cup(s)