2medium-sized fresh zucchinihalved and sliced (1/4-inch thick)
1.5teaspoonsof sea saltkeep them separate
28ouncesof fire-roasted diced tomatoescanned, keep the juice
1whole canned chipotle pepper in adobo saucefinely chopped (optional)
4medium-sized garlic clovescrushed
2teaspoonsof chili powder
2teaspoonsof ground cumin
1teaspoonof dried oregano
12ouncesof cooked chicken breastsskinless and boneless, shredded
18small corn tortillas4-inches each
6ouncesof reduced-fat cheddar or jack cheeseshredded
3/4cupof light sour cream
Instructions
Heat your oven to 425°F. Lightly spray a 9x13 inch baking dish with cooking spray.
Over medium heat, warm the olive oil in a large non-stick frying pan. Once the oil begins to glimmer, add 2 cups of chopped onions and sauté until they turn slightly translucent, usually around 2-3 minutes. Toss in the mushrooms, zucchini and a half teaspoon of sea salt. Continue to cook, stirring periodically, until the veggies are tender, around 15-20 minutes.
While your vegetables are cooking, it's time to prepare the sauce. Combine the tomatoes, chipotle, the remaining cup of onion, garlic, chili powder, cumin, oregano, and the remaining teaspoon of sea salt in a blender. Process until you have a smooth mixture.
Transfer your cooked vegetables to a medium-sized bowl and mix in the shredded chicken along with 1 cup of your homemade sauce.
Begin assembling the casserole by spreading half a cup of the sauce at the bottom of the baking dish. Arrange 6 tortillas on top, ensuring they overlap. Layer half the chicken and vegetable mix and sprinkle half a cup of cheese on top. Repeat the layering process with 6 more tortillas, the remaining chicken mix and another half cup of cheese. Finally, arrange the last 6 tortillas on top, spread the remaining sauce over them, and sprinkle with the rest of the cheese. Bake until the top is golden brown and the sauce is bubbling, which should take about 15-20 minutes.
After removing the casserole from the oven, let it cool for 5-10 minutes before serving.
Serve each portion with a tablespoon of light sour cream on top.
Serving suggestion: 1/12th of the casserole along with a tablespoon of sour cream.