Shredded Chicken Enchlada Casserole
2 tablespoons Chipotle (for very mild) or Cayenne (for a little spicier) Olive Oil
3 cups chopped onions, divided
1 lb. cremini mushrooms, sliced ¼ inch thick
2 medium zucchinis, halved lengthwise and sliced ¼ inch thick
1 ½ teaspoons salt, divided
28 oz. fire-roasted diced tomatoes
4 medium garlic cloves, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
12 oz. cooked boneless skinless chicken breast, shredded
18 small or 15 medium corn tortillas
8 oz. Mexican style shredded cheese
1 cup sour cream
Preheat oven to 425 degrees. Coat a 9x13 inch baking dish with cooking spray. In a Dutch oven or large pot, heat the oil over medium heat. Add 2 cups of the onions, cook, stirring occasionally, until translucent, 2-3 minutes. Add the mushrooms, zucchini and ½ teaspoons salt; cook, stirring occasionally, until vegetables are softened and most of the liquid is gone, 15-20 minutes.
While the vegetables are cooking, make the sauce. Put the tomatoes, remaining 1 cup of onions, garlic, chili powder, cumin oregano and remaining 1 teaspoon salt in a blender and puree.
Transfer cooked vegetables to a medium mixing bowl; stir in the chicken and 1 cup of the tomato sauce.
Spread ½ cup of the sauce in the bottom of the baking pan. To with 6 overlapping tortillas. Sprinkle with half the chicken mixture and ½ cup of the cheese; top with 6 more tortillas, the remaining chicken and ½ cup cheese. Top with the remaining 6 tortillas; spread the remaining sauce on top and sprinkle with the remaining cheese. Bake until golden and bubbling, 15-20 minutes. Remove from the oven; let sit 5-10 minutes and then serve with a spoonful of sour cream on each serving.