Chicken Enchilada Casserole – A WW Freestyle Dinner

I love cooking chicken breasts in my Instant Pot. It is so easy and fast. Plus, I can count on it turning out perfect every time. I have been enjoying it so much (and cooking chicken breast every week by the Instant Pot loads), that I have hunted out new recipes for shredded chicken breast. This Chicken Enchilada Casserole – a WW Freestyle dinner recipe is a keeper! Easy and delicious! Plus who would of thought that you could enjoy an enchilada dinner for only 4 Smart Points?

The addition of mushrooms and zucchini give it an extra nutritional boost for zero points. The onion, garlic and adobo sauce give it a flavorful kick. And the corn tortillas, melted cheese, and sour cream topping give it the decadence an enchilada dish should have. What’s not to love? Now, my husband called this a Mexican lasagna, and he is right. This dish with the layered effect does have a lasagna feel, but the flavors are purely south of the border savory and spice.

The adobo sauce gives it a sweet, smokey and peppery kick. Adjust the amount of adobo sauce depending on your taste buds. I prefer a little bit less, my husband loves it full force! The reduced-fat sour cream is the perfect balance to the heat should you go big.

Ingredients

• Cooking Spray
• 1 1⁄2 Tbsp Olive Oil
• 3 cups Chopped Yellow Onion, divided
• 16 oz. Cremini Mushrooms, sliced
• 2 Medium Zucchini, cut in half lengthwise and sliced 1/4-in thick
• 1 1⁄2tsp Salt, divided
• 28 oz. Canned Diced Tomatoes, fire-roasted  and undrained
• Chipotle Peppers in Adobo Sauce – Add amount to taste.
• 4 Cloves Garlic, smashed
• 2 tsp Chili Powder
• 2 tsp Ground Cumin
• 1 tsp Dried Oregano
• 12 oz Shredded Cooked Chicken Breasts, boneless and skinless
• 18 Corn Tortillas,  4-in each
• 6 oz. Shredded Mexican Cheese, low-fat
• 3/4 Cups Sour Cream, low-fat

Directions

1. Preheat oven 425°F. and coat a 9- X 13-in baking dish with cooking spray.
2. Heat oil in a large nonstick pan over medium heat on stove top.
3. Add 2 cups chopped onion; cook, stirring occasionally, until translucent just 3 minutes.
4. Add zucchini, mushrooms, and 1/2 tsp salt.
5. Cook, stirring occasionally, until vegetables are softened about 15 minutes.
6. While the vegetables cook, make the sauce. Put tomatoes, chipotle, remaining 1 cup chopped onion, smashed garlic, chili powder, cumin, oregano and remaining 1 tsp salt into a blender or food processor and puree. 
7. Transfer cooked vegetables to a medium mixing bowl.
8. Mix in shredded chicken and 1 cup tomato sauce. 
9. Spread 1/2 cup tomato sauce in the bottom of your baking dish; top with 6 tortillas.
10. Top with half of the chicken mixture and 1/2 cup cheese; top with 6 more tortillas. 
11. Spread remaining chicken mixture and another 1/2 cup cheese. 
12. Top with remaining 6 tortillas.
13. Spread remaining sauce on top and sprinkle with remaining cheese. 
14. Bake until golden, bubbling, and heated all the way through – about 15-20 minutes. 
15. Remove from oven and let sit 5-10 minutes. 
16. Serve each piece with 1 Tbsp sour cream

Serving size: 1/12th of casserole and 1 Tbsp sour cream = 4 WW Smart Points

Serve this Chicken Enchilada Casserole with a side green salad with 2 tablespoons fat-free Ranch dressing (1 point) and 1 cup cubed cantaloupe (zero points) for a delicious, healthy, and very satisfying dinner – all for only 5 points! That’s what I call a winner dinner!

And I Love my Instant Pot!

Chicken Enchilada Casserole – A WW Freestyle Dinner

February 3, 2019

by Stacey

Category Entrees Freestyle

Ingredients

• Cooking Spray
• 1 1⁄2 Tbsp Olive Oil
• 3 cups Chopped Yellow Onion, divided
• 16 oz. Cremini Mushrooms, sliced
• 2 Medium Zucchini, cut in half lengthwise and sliced 1/4-in thick
• 1 1⁄2tsp Salt, divided
• 28 oz. Canned Diced Tomatoes, fire-roasted  and undrained
• Chipotle Peppers in Adobo Sauce - Add amount to taste. 
• 4 Cloves Garlic, smashed
• 2 tsp Chili Powder
• 2 tsp Ground Cumin
• 1 tsp Dried Oregano
• 12 oz Shredded Cooked Chicken Breasts, boneless and skinless
• 18 Corn Tortillas,  4-in each
• 6 oz. Shredded Mexican Cheese, low-fat
• 3/4 Cups Sour Cream, low-fat

Instructions

1. Preheat oven 425°F. and coat a 9- X 13-in baking dish with cooking spray.
2. Heat oil in a large nonstick pan over medium heat on stove top.
3. Add 2 cups chopped onion; cook, stirring occasionally, until translucent just 3 minutes.
4. Add zucchini, mushrooms, and 1/2 tsp salt.
5. Cook, stirring occasionally, until vegetables are softened about 15 minutes.
6. While the vegetables cook, make the sauce. Put tomatoes, chipotle, remaining 1 cup chopped onion, smashed garlic, chili powder, cumin, oregano and remaining 1 tsp salt into a blender or food processor and puree.
7. Transfer cooked vegetables to a medium mixing bowl.
8. Mix in shredded chicken and 1 cup tomato sauce.
9. Spread 1/2 cup tomato sauce in the bottom of your baking dish; top with 6 tortillas.
10. Top with half of the chicken mixture and 1/2 cup cheese; top with 6 more tortillas.
11. Spread remaining chicken mixture and another 1/2 cup cheese.
12. Top with remaining 6 tortillas.
13. Spread remaining sauce on top and sprinkle with remaining cheese.
14. Bake until golden, bubbling, and heated all the way through - about 15-20 minutes.
15. Remove from oven and let sit 5-10 minutes.
16. Serve each piece with 1 Tbsp sour cream

Tags

Freestyle Dinner,

Freestyle points,

healthy eating,

Instant Pot,

Smart Points,

WW,

WW Freestyle

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