Photo of Shredded Chicken Enchilada Casserole by WW

Shredded Chicken Enchilada Casserole

Total Time
1 hr 25 min
30 min
45 min
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.


Cooking spray

2 spray(s)

Olive oil

1½ Tbsp

Uncooked onion

3 cup(s), chopped, divided

Cremini mushroom

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)


4 clove(s), smashed

Chili powder

2 tsp

Ground cumin

2 tsp

Dried oregano

1 tsp

Cooked boneless skinless chicken breast

12 oz, shredded with two forks

Corn tortilla

18 tortilla(s), small, (4-inch)

Shredded reduced fat Mexican-style cheese

6 oz

Reduced fat sour cream

¾ cup(s)


  1. Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
  2. In large nonstick skillet, heat oil over medium. When oil shimmers, add 2 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1⁄2 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
  3. Meanwhile, make sauce: In blender, purée tomatoes, chipotle pepper (if using), garlic, chili powder, cumin, oregano, and remaining 1 cup onion and 1 tsp salt.
  4. Transfer cooked vegetables to medium bowl. Stir in chicken and 1 cup tomato sauce.
  5. Spread 1⁄2 cup tomato sauce in bottom of prepared baking dish. Top with 6 tortillas, overlapping to fit dish. Sprinkle with half of chicken mixture and 1⁄2 cup cheese. Top with 6 more tortillas, remaining chicken mixture, and 1⁄2 cup cheese. Top with remaining 6 tortillas. Spread top with remaining sauce and sprinkle with remaining cheese. Bake until golden and bubbling, 15 to 20 minutes.
  6. Let cool for 5 to 10 minutes. Serve each piece with 1 tbsp sour cream.
  7. Serving size: 1/12 of casserole and 1 tbsp sour cream


Garnish with cilantro, if desired.