Shredded Chicken-Enchilada Casserole

Shredded Chicken Enchilada Casserole

These Shredded Chicken Enchilada Casserole are healthy and the best enchilada recipe! Tips for how to shred chicken, and This Shredded Chicken Enchilada Casserole is perfect for you

Shredded Chicken Enchilada Casserole

Ingredients

  • 2 spray(s) cooking spray
  • 1 1/2 Tbsp olive oil
  • 3 cup(s), chopped uncooked onion(s), divided
  • 1 pound(s) cremini mushroom(s), sliced 1/4-in thick
  • 2 medium uncooked zucchini, halved lengthwise, sliced 1/4-in thick
  • 1 1/2 tsp table salt, divided
  • 28 oz canned diced tomatoes, fire-roasted (undrained)
  • 1 item(s) canned chipotle peppers in adobo sauce, chopped (optional)
  • 4 clove(s), medium garlic clove(s), smashed
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 12 oz cooked boneless skinless chicken breast(s), shredded with two forks
  • 18 small corn tortilla(s), 4-in each
  • 6 oz low fat shredded cheddar cheese, or jack cheese
  • 3/4 cup(s) reduced-fat sour cream

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
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Nutritional Estimates Per Serving (1/12): 230 calories, 4.5 g fat, 24.6 g carbohydrate, 5.6 g fiber, 22.9 g protein and 5 points plus, 5 SmartPoints

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