Zucchini Enchilada Casserole
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0.0
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
9
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Calories
275 kcal
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Course
Main Course
Zucchini Enchilada Casserole
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Indulge in a delicious and wholesome zucchini enchilada casserole. Layered with the zesty flavors of zucchini, black beans, corn, chicken, topped with green sauce and cheese. Try this amazing recipe today!
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Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 large red bell pepper cored and diced
- 1 Jalapeno pepper cored and diced
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Green enchilada sauce (or Homemade Green Salsa)
- 2 cups chicken cooked and shredded (Rotisserie)
- 1 (15-ounce can) black beans rinsed and drained
- 1 1/2 cups frozen corn
- 1 cup cooked white rice
- 2 medium zucchini sliced thinly
- 2 cups Monterey jack cheese shredded
Instructions
- Heat the oven to 350° and spray a 9x13 inch casserole dish with cooking spray.
- In a large skillet, heat the olive oil and cook the onion, bell pepper, jalapeno, and garlic and stir in the spices. Cook for 4 to 5 minutes.
- Stir in the green enchilada sauce and heat for a minutes.
- Add the chicken, beans, corn and rice and heat through.
- Slice the zucchini.
- Spread a couple of spoonfuls of the filling over the bottom of the pan, then place a layer of zucchini slices over the sauce.
- Spread half of the sauce over the zucchini slices and top with a third of the shredded cheese.
- Place another layer of zucchini over the cheese and spread the remaining sauce over them.
- Add another third of the cheese, then add the remaining zucchini slices and top with te remaining cheese.
- Place in the oven and bake for 30 minutes.
- Remove and serve with your favorite toppings.
Notes
- You want it to be tender but still retain a slight bite.
- /
- Don't overcook the zucchini. You want it to be tender but still retain a slight bite.
- Make it vegetarian: Simply omit the chicken and add an extra can of black beans.
- Spice it up! If you like a kick, add a pinch of cayenne pepper to the filling.
- Leftovers: This casserole reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Mexican Cauliflower Rice / Cilantro Lime Rice
- Guacamole
- Pico De Gallo
- Salsa - Salsa Rojo or Salsa Verde
- Sour Cream or Mexican Crema
- Avocado slices
- Sliced Jalapeños
- Chopped Cilantro
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
27g
(9%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
31mg
(10%)
Sodium
1065mg
(44%)
Potassium
348mg
(10%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1113IU
(22%)
Vitamin C
25mg
(28%)
Calcium
218mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 31mg | 10% |
| Sodium | 1065mg | 44% |
| Potassium | 348mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1113IU | 22% |
| Vitamin C | 25mg | 28% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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