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.
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
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
CHICKEN ENCHILADA CASSEROLE - EASY 4 INGREDIENT RECIPE!
This Chicken Enchilada Casserole is so easy to make with just four ingredients! Instead of rolling the enchiladas in tortillas, you'll layer everything in a casserole dish to make this favorite Mexican dinner!
Provided by Kristine Rosenblatt
Categories Main Dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350° F.
- Place a few spoonfuls of the enchilada sauce in the bottom of an 8x8-inch baking dish and spread to evenly cover the bottom of the dish. Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly.
- Put ⅓ of the chicken on top of the tortillas, followed by ¼ of the cheese and ¼ of the remaining enchilada sauce. Repeat the layers twice more: tortillas, chicken, cheese, sauce. For the top layer, use the last 2 tortillas, the rest of the sauce, and finally the remaining cheese on top.
- Cover the dish with foil that is lightly greased with cooking spray (to prevent the cheese from sticking to the foil). Bake in the preheated oven for 25 minutes. Then uncover and bake for 5 to 10 minutes more, until sauce is bubbly and cheese just begins to brown.
- Let stand at room temperature for 5 minutes before serving. Serve with green onions, cilantro, avocado, guacamole, sour cream, etc., as desired.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 353 kcal, CarbohydrateContent 23 g, ProteinContent 26 g, FatContent 17 g, SaturatedFatContent 9 g, CholesterolContent 79 mg, SodiumContent 1069 mg, FiberContent 4 g, SugarContent 6 g
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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.
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving
- Serving size: 1/12 of casserole and 1 tbsp sour cream
See details
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.
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving
- Serving size: 1/12 of casserole and 1 tbsp sour cream
See details
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