Zucchini Enchilada Casserole
Total Time
1 hour and 15 minutes
Prep Time
30 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(10)
Ingredients
12 servings
- 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
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Preparation
Step 1
Prepare the enchilada sauce.
Step 2
Cook the enchilada sauce according to recipe instructions. While the sauce simmers, continue on with the steps below.
Step 3
Sauté the veggies.
Step 4
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.
Step 5
Combine the filling.
Step 6
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.
Step 7
Layer the casserole.
Step 8
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.
Step 9
Bake.
Step 10
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.
Step 11
Serve.
Step 12
Transfer pan to a wire baking rack. Add a generous sprinkling of your favorite toppings to the casserole. Then slice, serve and enjoy!
Step 13
Save recipe for the next time?
