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Shredded Chicken Enchilada Casserole
Ingredients
  • cooking spray
  • 2 spray(s)
  •  
  • olive oil
  • 1 ½ Tbsp
  •  
  • uncooked onion(s)
  • 3 cup(s), chopped , divided
  •  
  • cremini mushroom(s)
  • 1 pound(s) , sliced ¼-in thick
  •  
  • uncooked zucchini
  • 2 medium , halved lengthwise, sliced ¼-in thick
  •  
  • table salt
  • 1 ½ tsp , divided
  •  
  • canned diced tomatoes
  • 28 oz , fire-roasted (undrained)
  •  
  • canned chipotle peppers in adobo sauce
  • 1 item(s) , chopped (optional)
  •  
  • garlic clove(s)
  • 4 medium clove(s) , smashed
  •  
  • chili powder
  • 2 tsp
  •  
  • ground cumin
  • 2 tsp
  •  
  • dried oregano
  • 1 tsp
  •  
  • cooked boneless skinless chicken breast(s)
  • 12 oz , shredded with two forks
  •  
  • corn tortilla(s)
  • 18 small , 4-in each
  •  
  • Weight Watchers Reduced-fat Mexican style shredded cheese
  • 6 oz , or jack cheese
  •  
  • reduced-fat sour cream
  • ¾ cup(s)
Steps
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