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Zucchini Enchilada Casserole

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 9
Calories: 275 kcal
Course: Main Course
Cuisine: American , Mexican

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

    Cup of Yum
  1. Heat the oven to 350° and spray a 9x13 inch casserole dish with cooking spray.
  2. 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.
  3. Stir in the green enchilada sauce and heat for a minutes.
  4. Add the chicken, beans, corn and rice and heat through.
  5. Slice the zucchini.
  6. Spread a couple of spoonfuls of the filling over the bottom of the pan, then place a layer of zucchini slices over the sauce.
  7. Spread half of the sauce over the zucchini slices and top with a third of the shredded cheese.
  8. Place another layer of zucchini over the cheese and spread the remaining sauce over them.
  9. Add another third of the cheese, then add the remaining zucchini slices and top with te remaining cheese.
  10. Place in the oven and bake for 30 minutes.
  11. 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
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Nutrition Information

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

% 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.