This is yet another easy recipe for a casserole. This melt in your mouth enchilada casserole is love! Perfect for a weeknight dinner with family or to serve in gatherings. The cheesy layer, a bit of tang, and all the amazing flavors just burst in your mouth. It’s a satisfyingly scrumptious meal that hits the spot!
INGREDIENTS
2 spray(s) cooking spray
1 1/2 tablespoons 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 teaspoons 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 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoons 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
How to make Shredded Chicken-Enchilada Casserole
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Spray a 9 x 13-inch baking dish with cooking spray.
Step 3: Heat oil in a large nonstick skillet over medium heat. Once the oil is hot, drop 2 cups of onion and cook for 2 to 3 minutes while stirring occasionally until translucent.
Step 4: Then, add in the mushrooms, zucchini, and salt. Continue to cook and stir for another 15 to 20 minutes until the vegetables are softened.
Step 5: Meanwhile, prepare the sauce. Place the tomatoes, chipotle, remaining onion, garlic, chili powder, cumin, oregano, and salt into a blender to puree.
Step 6: Once the vegetables are cooked, transfer them into a medium mixing bowl. Stir in the chicken and 1 cup of tomato sauce.
Step 7: Pour half a cup of tomato sauce in the greased baking dish and top it with 6 overlapping tortillas.
Step 8: Place half of the chicken mixture and half cup of cheese over, then, again the tortillas, chicken mixture, and cheese (in order). Repeat until you finish the rest, with the cheese as the last layer.
Step 9: Place inside the preheated oven and bake for about 15 to 20 minutes or until golden and the top is bubbling.
Step 10: Then, remove from the oven and let it rest for 5 to 10 minutes.
Step 11: Serve each slice with 1 tablespoon sour cream. Enjoy!
Ingredients
- 2 spray(s) cooking spray
- 1 1/2 tablespoons 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 teaspoons 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 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoons 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
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Spray a 9 x 13-inch baking dish with cooking spray.
Step 3: Heat oil in a large nonstick skillet over medium heat. Once the oil is hot, drop 2 cups of onion and cook for 2 to 3 minutes while stirring occasionally until translucent.
Step 4: Then, add in the mushrooms, zucchini, and salt. Continue to cook and stir for another 15 to 20 minutes until the vegetables are softened.
Step 5: Meanwhile, prepare the sauce. Place the tomatoes, chipotle, remaining onion, garlic, chili powder, cumin, oregano, and salt into a blender to puree.
Step 6: Once the vegetables are cooked, transfer them into a medium mixing bowl. Stir in the chicken and 1 cup of tomato sauce.
Step 7: Pour half a cup of tomato sauce in the greased baking dish and top it with 6 overlapping tortillas.
Step 8: Place half of the chicken mixture and half cup of cheese over, then, again the tortillas, chicken mixture, and cheese (in order). Repeat until you finish the rest, with the cheese as the last layer.
Step 9: Place inside the preheated oven and bake for about 15 to 20 minutes or until golden and the top is bubbling.
Step 10: Then, remove from the oven and let it rest for 5 to 10 minutes.
Step 11: Serve each slice with 1 tablespoon sour cream. Enjoy!
