Chicken Enchilada Casserole

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Ingredients

• 1 Tbsp. Olive Oil
• 1/2 onion, diced
• 6-8 whole mushrooms
• 2 medium zucchini
• 1 tsp. salt
• 1 can diced tomatoes
• 1 cup roasted green chili's  (mild, medium or hot depending on your preference)
• 1 chipotle pepper in adobo sauce
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 lb chicken, diced
• 1 cup Mexican style shredded cheese
• 4 hard taco shells (or 8 corn tortillas)

Directions

1. Preheat oven to 425°F.  Spray a 8x8 pan with nonstick spray.
2. In large skillet, heat oil over medium heat. Add the onions and zucchini. Cook for 3-4 minutes and then add the mushrooms and salt. Cook until all vegetables are softened, appx 20 minutes.
3. Add the diced chicken.
4. While the chicken is cooking, in a blender, puree canned tomatoes, green chili's, chipotle pepper, garlic, chili powder, cumin, and oregano.
5. Once the chicken is cooked, add the chicken and vegetable mix to the sauce and mix thoroughly.
6. Put 1/2 of the mixture into the baking pan. Break 2 of the hard shells into smaller pieces and spread on the mixture. Add 1/2 cup of cheese. Pour the remaining chicken and vegetable mixture into the pan and add the remaining cheese.
7. Bake for 15-20 minutes or until the cheese is golden brown.
8. Remove from oven and break the remaining 2 hard taco shells and add to the top. 
9. Serve with shredded lettuce, diced tomatoes. You could add sour cream as well if you prefer!