Shredded chicken enchilada casserole
7
Points®
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
1.5 Tbsp
Uncooked onion
3 cup(s), chopped
Cremini mushroom
1 pound(s)
Uncooked zucchini
2 medium
Table salt
1.5 tsp
Canned diced tomatoes
28 oz
Canned chipotle peppers in adobo sauce
1 item(s)
Garlic
4 clove(s)
Chili powder
2 tsp
Ground cumin
2 tsp
Dried oregano
1 tsp
Cooked boneless skinless chicken breast
12 oz
Corn tortilla
18 tortilla(s), small
Shredded reduced fat Mexican-style cheese blend
6 oz
Reduced fat sour cream
0.75 cup(s)
Instructions
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
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