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Shredded Chicken Enchilada Casserole

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course: All Recipes
Calories: 247
Ingredients Method

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

Method
 

  1. Preheat the oven to 425 degrees.
  2. Saute the onion, zucchini and mushrooms in the olive oil until tender.
  3. Puree the tomatoes, peppers, garlic and seasonings together.
  4. Mix the chicken in with the vegetables, along with 1 cup of the sauce mixture.
  5. 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.
  6. Repeat with another layer of tortillas, chicken and cheese. Top with a final layer of tortillas. Bake for 15-20 minutes.
  7. Serve with a garnish of sour cream.