Ingredients

The following ingredients have 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

Instruction

  • Cook the enchilada sauce according to recipe instructions. While the sauce simmers, continue on with the steps below.
  • Heat oil in a large sauté pan over medium-high heat. Add the onion, bell pepper and jalapeño and sauté for 6-7 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Turn off the heat.
  • Add 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. Toss until evenly combined.
  • Heat 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. Place 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 zucchini slices, then drizzle the remaining 1/4 cup enchilada sauce atop the zucchini.
  • Bake uncovered for 20 minutes. Remove pan and sprinkle the remaining 1 cup of cheese on top of the zucchini, and bake for 10 more minutes.
  • Transfer pan to a wire baking rack. Add a generous sprinkling of your favorite toppings to the casserole. Then slice, serve and enjoy!