Description
A delicious and healthy Zucchini Enchilada Casserole featuring layers of zucchini, chicken, and cheese with homemade enchilada sauce.
Ingredients
Scale
- 1 batch homemade red enchilada sauce (or 2 cups store-bought enchilada sauce)
- 1 tablespoon olive oil
- 1 white onion, peeled and diced
- 1 large red bell pepper, cored and diced
- 1 jalapeño pepper, cored and diced
- 4 cloves garlic, minced
- 3 cups cooked rice (or quinoa or farro)
- 2 cups (about 1 pound) shredded or diced cooked chicken
- 1 (15 ounce) can pinto or black beans, rinsed and drained
- 1/2 cup whole kernel corn
- 2 large zucchini, thinly sliced into strips
- 3 cups (12 ounces) shredded Monterrey Jack or Mexican blend cheese
- Recommended toppings: chopped fresh cilantro, diced red onion, sliced jalapeño peppers, sliced green onions, Mexican crema, and/or sliced avocado
Instructions
- Prepare the enchilada sauce. Cook the enchilada sauce according to recipe instructions. While the sauce simmers, continue on with the steps below.
- Sauté the veggies. Heat oil in a large sauté pan over medium-high heat. Add the onion, bell pepper and jalapeño and sauté for 6-7 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Turn off the heat.
- Combine the filling. Add the cooked rice, cooked chicken, beans, corn and 1.5 cups enchilada sauce (not all of the sauce) to the pan along with the veggies. Toss until evenly combined.
- Layer the casserole. Heat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray. Spread 1/4 cup of the remaining enchilada sauce evenly in the bottom of the baking dish. Place a layer of overlapping zucchini slices on the bottom of the baking dish so that it is completely covered. Spread half of the chicken filling evenly over the zucchini, followed by 1 cup of the shredded cheese. Repeat with a layer of zucchini slices, chicken filling, and cheese. Finish with a final layer of zucchini slices, then drizzle the remaining 1/4 cup enchilada sauce atop the zucchini.
- Bake. Bake uncovered for 20 minutes. Remove pan and sprinkle the remaining 1 cup of cheese on top of the zucchini, and bake for 10 more minutes.
- Serve. Transfer pan to a wire baking rack. Add a generous sprinkling of your favorite toppings to the casserole. Then slice, serve and enjoy!
Notes
- For a vegetarian option, omit the chicken and use black beans or lentils instead.
- This dish can be made ahead and refrigerated before baking.
- To make it spicier, keep the seeds in the jalapeño.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg