Shredded Chicken Enchilada Casserole
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Ingredients
- 1 lb. Shredded Chicken
- 18 Small Corn Tortillas
- 2 tbsp. Olive Oil
- 2 Zucchini Chopped
- 1 Large Onion Chopped
- 1 lb. Sliced Mushrooms
- 28 oz. Diced Tomatoes Undrained
- 1 can Chipotle Peppers In Adobo Sauce
- 4 tsp. Minced Garlic
- 2 tsp. Cumin
- 2 tsp. Chili Powder
- 1 tsp. Oregano
- ⅔ cup Reduced Fat Cheddar Cheese Shredded
- ¾ cup Reduced Fat Sour Cream
- Salt To Taste
Instructions
- Preheat the oven to 425 degrees.
- Saute the onion, zucchini and mushrooms in the olive oil until tender.
- Puree the tomatoes, peppers, garlic and seasonings together.
- Mix the chicken in with the vegetables, along with 1 cup of the sauce mixture.
- Place ½ cup of the sauce in the bottom of a 9x13 baking dish. Top with 6 tortillas, ½ of the chicken and ½ the cheese.
- Repeat with another layer of tortillas, chicken and cheese. Top with a final layer of tortillas. Bake for 15-20 minutes.
- Serve with a garnish of sour cream.