CHICKEN CASSEROLE WITH CORN TORTILLAS RECIPES

SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA

Shredded chicken enchilada casserole | Recipes | WW USA image

Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.

Provided by WEIGHTWATCHERS.COM

Categories Lunch

Total Time 85 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 spray(s) Cooking spray
1.5 Tbsp Olive oil
3 cup(s), chopped Uncooked onion(s) divided
1 pound(s) Cremini mushroom(s) sliced 1⁄4 inch thick
2 medium Uncooked zucchini halved lengthwise and sliced 1⁄4 inch thick
1.5 tsp Table salt divided
28 oz Canned diced tomatoes fire-roasted (undrained)
1 item(s) Canned chipotle peppers in adobo sauce chopped (optional)
4 medium clove(s) 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-inch)
6 oz Weight Watchers Reduced-fat Mexican style shredded cheese or jack cheese
0.75 cup(s) Reduced-fat sour cream

Steps:

Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
In large nonstick skillet, heat oil over medium. When oil shimmers, add 2 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1⁄2 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
Meanwhile, make sauce: In blender, purée tomatoes, chipotle pepper (if using), garlic, chili powder, cumin, oregano, and remaining 1 cup onion and 1 tsp salt.
Transfer cooked vegetables to medium bowl. Stir in chicken and 1 cup tomato sauce.
Spread 1⁄2 cup tomato sauce in bottom of prepared baking dish. Top with 6 tortillas, overlapping to fit dish. Sprinkle with half of chicken mixture and 1⁄2 cup cheese. Top with 6 more tortillas, remaining chicken mixture, and 1⁄2 cup cheese. Top with remaining 6 tortillas. Spread top with remaining sauce and sprinkle with remaining cheese. Bake until golden and bubbling, 15 to 20 minutes.
Let cool for 5 to 10 minutes. Serve each piece with 1 tbsp sour cream.
Serving size: 1/12 of casserole and 1 tbsp sour cream

Nutrition Facts : Calories 65 kcal

SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA

Shredded chicken enchilada casserole | Recipes | WW USA image

Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.

Provided by WEIGHTWATCHERS.COM

Categories Lunch

Total Time 85 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 spray(s) Cooking spray
1.5 Tbsp Olive oil
3 cup(s), chopped Uncooked onion(s) divided
1 pound(s) Cremini mushroom(s) sliced 1⁄4 inch thick
2 medium Uncooked zucchini halved lengthwise and sliced 1⁄4 inch thick
1.5 tsp Table salt divided
28 oz Canned diced tomatoes fire-roasted (undrained)
1 item(s) Canned chipotle peppers in adobo sauce chopped (optional)
4 medium clove(s) 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-inch)
6 oz Weight Watchers Reduced-fat Mexican style shredded cheese or jack cheese
0.75 cup(s) Reduced-fat sour cream

Steps:

Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
In large nonstick skillet, heat oil over medium. When oil shimmers, add 2 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1⁄2 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
Meanwhile, make sauce: In blender, purée tomatoes, chipotle pepper (if using), garlic, chili powder, cumin, oregano, and remaining 1 cup onion and 1 tsp salt.
Transfer cooked vegetables to medium bowl. Stir in chicken and 1 cup tomato sauce.
Spread 1⁄2 cup tomato sauce in bottom of prepared baking dish. Top with 6 tortillas, overlapping to fit dish. Sprinkle with half of chicken mixture and 1⁄2 cup cheese. Top with 6 more tortillas, remaining chicken mixture, and 1⁄2 cup cheese. Top with remaining 6 tortillas. Spread top with remaining sauce and sprinkle with remaining cheese. Bake until golden and bubbling, 15 to 20 minutes.
Let cool for 5 to 10 minutes. Serve each piece with 1 tbsp sour cream.
Serving size: 1/12 of casserole and 1 tbsp sour cream

Nutrition Facts : Calories 65 kcal

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SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA

Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.
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