SHREDDED CANNED CHICKEN RECIPES

24 AMAZING CANNED CHICKEN RECIPES – THE KITCHEN COMMUNITY

24 Amazing Canned Chicken Recipes – The Kitchen Community image

Canned chicken is convenient and protein-dense. It's also perfect for camping, road trips, and anytime you are on the go. These canned chicken recipes are ideal for lunch or dinner. It cuts down on cooking time and fits easily in a cooler. Find recipes with handful of ingredients that take only ten minutes to make

Provided by Cassie Marshall

Ingredients

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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