Description
Zucchini Enchilada Casserole layers tender vegetables with melty cheese and bold spices for comforting flavor. It’s hearty, satisfying, and perfect for a cozy dinner.
Ingredients
Scale
Main Protein:
- 2 cups cooked chicken
- 1 (15 ounce) can pinto or black beans
Vegetables and Grains:
- 3 cups cooked rice
- 2 large zucchini
- 1 white onion
- 1 large red bell pepper
- 1 jalapeno pepper
- 4 cloves garlic
- ½ cup whole kernel corn
Sauce and Cheese:
- 1 batch homemade red enchilada sauce
- 3 cups shredded Monterrey Jack or Mexican blend cheese
- 1 tablespoon olive oil
Instructions
- Prepare a homemade red enchilada sauce according to standard recipe instructions while keeping it simmering on low heat.
- Heat 1 tablespoon olive oil in a large saute pan over medium-high heat at 375F.
- Add diced white onion, red bell pepper, and chopped jalapeno to the pan. Saute for 6-7 minutes, stirring occasionally until vegetables soften.
- Mince 4 cloves of garlic and add to the pan. Saute for 1-2 minutes until fragrant, then remove from heat.
- Combine 3 cups cooked rice, 2 cups cooked chicken, 15 ounces of beans, and ½ cup corn with 1.5 cups enchilada sauce in the vegetable pan. Mix thoroughly.
- Preheat oven to 350F and coat a 9×13-inch baking dish with cooking spray.
- Spread ¼ cup enchilada sauce across the bottom of the baking dish.
- Layer zucchini slices across the entire bottom of the dish, slightly overlapping.
- Spread half of the chicken mixture evenly over zucchini slices.
- Sprinkle 1 cup of shredded Monterrey Jack cheese across the filling.
- Repeat layering process with another zucchini slice layer, remaining chicken mixture, and another cup of cheese.
- Create a final zucchini slice layer on top and drizzle remaining ¼ cup enchilada sauce.
- Bake uncovered at 350F for 20 minutes.
- Remove casserole and add final 1 cup of cheese across the top.
- Return to oven and bake an additional 10 minutes until cheese melts completely.
- Remove from oven and let rest on wire rack for 5 minutes before serving.
Notes
- Slice zucchini uniformly to ensure even cooking and a beautiful layered presentation in the casserole.
- Drain excess liquid from zucchini after slicing to prevent a watery dish and maintain a perfect texture.
- For a low-carb version, substitute rice with cauliflower rice or simply omit the grain entirely.
- If serving vegetarians, replace chicken with black beans, tofu, or roasted vegetables for a protein-packed alternative.
- Prep Time: 15-20 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 429 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 70 mg