Shredded Chicken Enchlada Casserole

Cooking spray

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.