Shredded Chicken Enchilada Casserole

Ingredients

• Olive oil

  1 ½ tbsp or 20g

• Onion

  raw

  3 cup, chopped or 480g

• Cremini mushrooms

  raw

  6 ½ cup sliced or 468g

• Zucchini

  raw, with skin

  2 medium or 392g

• Salt

  table

  1 ½ tsp or 9g

• Fire-roasted diced tomatoes

  Trader Joe's

  28 oz or 794g

• Garlic

  raw

  4 clove or 12g

• Chili powder

  2 tsp or 5g

• Cumin seed

  2 tsp, ground or 6g

• Oregano

  dried

  1 tsp, leaves or 1g

• Chicken breast

  raw, skinless

  16 oz or 454g

• Corn tortillas

  18 tortilla or 432g

• Mexican cheese blend

  reduced fat

  6 oz or 170g

• Sour cream

  reduced fat, cultured

  ¾ cup or 182g

Directions

1. Preheat oven to 425°F. Coat a 9 x 13in baking dish with cooking spray.
2. In a large nonstick skillet, heat oil over medium heat. When oil shimmers, add 2 cups chopped onion; cook, stirring occasionally until translucent, 2-3 minutes. Add mushrooms, zucchini, and 1/2 tsp salt; cook, stirring occasionally, until vegetables are softened, 15-20 minutes.
3. While vegetables cook, make sauce. Put tomatoes, remaining 1 cup of onion, garlic, chili powder, cumin, oregano, and 1 tsp of salt in blender; purée.
4. Transfer cooked vegetables to a medium mixing bowl; stir in chicken and 1 cup of tomato sauce.
5. Spread 1/2 cup of tomato sauce in bottom of baking dish; 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; spread remaining sauce on top and sprinkle with remaining cheese. Bake until golden and bubbling, 15-20 minutes.
6. Remove from oven; let sit for 5-10 minutes. Serve each piece with 1 tbsp of sour cream.