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!

Course Main Dishes

Cuisine American, Mexican

Keyword Zucchini Enchilada Casserole, Zucchini Enchiladas

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 275kcal

Author Michele @ Flavor Mosaic

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

Tips:

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.

Serving Suggestions:

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