Zucchini Enchilada Casserole at home
- Yield 12
- Prep 30 minutes
- Cook 45 minutes
- Total 15 minutes
Zucchini Enchilada Casserole at home is a casseroles recipe on Avoteb. The yield on the card is 12. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 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
Method
Prepare the enchilada sauce. Leave the enchilada sauce according to recipe instructions. While the sauce simmers, continue on with the steps below.
Sauté the veggies. Warm oil in a large sauté pan over medium-a hot burner. Tip in the onion, bell pepper and jalapeño and sauté for 6-7 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Turn off the heat.
Mix the filling. Tip in 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. Turn until evenly combined.
Layer the casserole. Warm 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. Set 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 zucchi
Roast Roast uncovered for 20 minutes. Lift pan and sprinkle the remaining 1 cup of cheese on top of the zucchini, and bake for 10 more minutes.
Plate Move pan to a wire baking rack. Tip in a generous sprinkling of your favorite toppings to the casserole. Then slice, serve and enjoy!
