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Chicken and Veggie Enchilada Casserole

Claire Stabbert - Columnist
Posted 9/24/20

Happy Fall, everyone! I don't know about you, but fall and winter put me in the mood for chili and casseroles.

I remember as a little girl my mother would make just about every casserole there is …

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Chicken and Veggie Enchilada Casserole

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Happy Fall, everyone! I don't know about you, but fall and winter put me in the mood for chili and casseroles.

I remember as a little girl my mother would make just about every casserole there is to make, and now that I'm grown and busy, there's nothing I appreciate more than a casserole that I can make and eat for a few days in a row. This chicken and vegetable enchilada casserole is a cross between lasagna and enchiladas, and, as one of my weight watchers recipes, you won't feel guilty indulging in more than just one slice!

In this Mexican meets Italian lasagna-like casserole, corn tortillas replace noodles and the traditional marinara sauce is swapped out for a cumin and chili spiked tomato sauce. I like serving this dish with some whole grain rice or a side salad.

For shredded chicken enchilada casserole you will need cooking spray, olive oil, 3 cups chopped raw onion, 1 pound sliced mushrooms of your choice, 2 medium zucchini, halved lengthwise and sliced 1/4 inch thick, 1 28 oz can fire roasted canned diced tomatoes, 1 canned chipotle pepper in adobo sauce, 4 garlic cloves, 2 tsp chili powder, 2 tsp cumin, 1 tsp dried oregano, 2 cooked boneless skinless chicken breasts, 18 small corn tortillas,1 bag reduced fat shredded cheese, and reduced fat sour cream for garnish.

Begin by preheating your oven to 425 and coat a 9 x 13 in baking dish with cooking spray. In a large nonstick skillet, heat oil over medium heat and add 2 cups onion, cooking until translucent. Next, add mushrooms and zucchini and cook until the veggies are softened, about 15-20 minutes. While the veggies cook, make the sauce.

It reminds me of a cross between salsa and marinara and is absolutely delicious. Add tomatoes, chipotle, remaining 1 cup onion, garlic, chili powder, cumin, oregano, and salt into a blender and puree. Transfer cooked veggies to a medium mixing bowl and stir in chicken and 1 cup tomato sauce.

To assemble the casserole, spread 1/2 cup tomato sauce in bottom of baking dish and top with 6 overlapping tortillas. Sprinkle with half 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, remaining sauce, and sprinkle remaining cheese. Bake for 20 minutes or until golden and bubbling. I hope you enjoy this dish throughout the colder seasons. It was a huge hit with my loved ones and I know it will be for you too.

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