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, 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-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 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.