Chicken Zucchini Casserole Enchiladas Style

Healthy Chicken Zucchini Casserole Enchiladas Style with layers of cooked shredded chicken, sliced zucchini and homemade enchilada sauce. | ifoodreal.com

After I made zucchini lasagna and everyone loved it, I was super eager to make another casserole using zucchini in place of  heavier layer like tortillas or pasta. However zucchini + corn tortillas make delicious crustless zucchini pie.

Gigantic garden zucchini would be perfect for that. I was always amazed at a difference between store-bought perfect shape zucchini and garden giants. You could even use sliced rounds if your zucchini is huge, like I did in baked zucchini Parmesan.

Healthy Chicken Zucchini Casserole Enchiladas Style with layers of cooked shredded chicken, sliced zucchini and homemade enchilada sauce. | ifoodreal.com

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Healthy Chicken Zucchini Casserole Enchiladas Style with layers of cooked shredded chicken, sliced zucchini and homemade enchilada sauce. | ifoodreal.com

I used chicken thighs but any type of chicken meat works. Ground turkey or shredded leftover turkey would be great (especially if you are reading this recipe Thanksgiving/Christmas time).

I used whole jalapeños (seeded) and it was a bit too spicy for my kids. So, use half or use whole not seeded if you can stand the heat.

Enjoy!

Healthy Chicken Zucchini Casserole Enchiladas Style with layers of cooked shredded chicken, sliced zucchini and homemade enchilada sauce. | ifoodreal.com

Recipe

Chicken Zucchini Casserole Enchiladas Style

Chicken Zucchini Casserole Enchiladas Style

Yield: 8 servings

Ingredients

    Enchilada Sauce:
  • 24 oz tomato sauce (passata, strained or crushed tomatoes)
  • 2 tsp organic taco seasoning
  • 1 tsp cumin, ground
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • Chicken:
  • 1.5 lbs chicken thighs or breasts, boneless & skinless
  • 1/2 tsp organic taco seasoning
  • 1/2 tsp cumin, ground
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Casserole:
  • 3 large zucchini, cut lengthwise into 1/8" thick slices
  • 3 tbsp quinoa, uncooked & divided
  • 1 1/2 cups (6 oz) mozzarella/cheddar/pepper jack etc. cheese, shredded
  • 0.5 - 1 jalapeno pepper seeded, diced (for kids version use 0.5)

Directions

  1. In a medium bowl, stir Enchilada Sauce ingredients and set aside.
  2. In another medium bowl, combine Chicken ingredients, mix with your hands and let marinate for 5 - 10 minutes while you are slicing zucchini.
  3. Preheat large skillet on medium heat and add chicken. Cover and cook for 10 - 12 minutes, turning once. Let cool a bit, transfer to a cutting board and shred using 2 forks.
  4. Preheat oven to 375 degrees F. In a medium 8" x 11" baking dish add a few tablespoons of Enchilada Sauce, spread to coat and sprinkle with 1 tbsp of quinoa. Place sliced zucchini widthwise (cut some slices in halves to fit into the end of the dish) overlapping a bit to create a single layer. Spread half of chicken, then half of Enchilada Sauce, top with half of cheese and jalapenos, and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
  5. Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.
  6. Storage Instructions: Refrigerate in an airtight glass container for up to 5 days. Do not freeze.
http://ifoodreal.com/chicken-zucchini-casserole-enchiladas/

30 Healthy Zucchini Recipes

Healthy Chicken Zucchini Casserole Enchiladas Style with layers of cooked shredded chicken, sliced zucchini and homemade enchilada sauce. | ifoodreal.com

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49 comments on “Chicken Zucchini Casserole Enchiladas Style

  1. I currently have 2 large pans of these in oven now. I added some chopped olives, corn and sauteed onions and made homemade roasted green chile enchilada sauce as I had a mess of green chiles I picked from the garden. Of course zuchinni from garden as well. Yummy smelling as we wait for eclipse this morning in the totality zone. ( I would rather be quilting and cooking though!?)

    1. Those are great additions! Totality zone was good for a few minutes and now let’s move on to more fun stuff haha. I get you. Solar eclipse was great but it’s a quick fun.

  2. All ready for oven…can’t wait to try this…I didn’t have pepper jack cheese so I spread Pace jalape~o pepper jack dip on it with other cheese!

  3. Love the idea of a casserole with zucchini and uncooked quinoa where the quinoa will obsorb the extra water from the zucchini. You could take this idea in a hundred directions. I can’t wait to experiment with this!

  4. I saw this recipe and it is great for someone like me with celiac disease and is watching her carbs. My friends and I loved it for brunch!! Delicious ?. I read the other comments and I used my mandolin to slice the zucchini and wrapped them in towels overnight in the fridge to get some of the moisture out of the zucchini without salt. It turned out awesome!! Thank you for being this delicious, gluten free and healthy recipe!!
    Liz

  5. According to Myfitnesspal blog, the following is the nutrition info on this dish:

    Nutrition (per serving): Calories: 259; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 76mg; Sodium: 647mg; Carbohydrate: 16g; Dietary Fiber: 3g; Sugar: 8g; Protein: 29g

  6. I am making this recipe again today. It’s delicious. I made my own taco seasoning, it’s so easy and worth it. Zucchini has high water content, so I am going to salt it, let it sit, and pat dry to avoid all the excess liquid. I am also using eggplant and zucchini this time.

  7. I plan on making this soon. It sounds delicious. I will omit the added salt. 657 mg per serving is a lot of sodium and taco seasoning usually has quite a bit. We’ll see. My family says I’m the salt tyrant.

    1. Hi Claudia. Daily recommended sodium intake is between 1500-2300 mg per adult. So, eating this zucchini enchilada casserole even 3 times a day won’t take you over the limit. Not highly processed table salt but rather quality salt like celtic and himalayan pink salt is good and necessary for our bodies. The whole problem of sodium in North America is because of processed foods 95% of population consumes. Any real food in moderation is good. And salt is one of them. Food without added salt doesn’t taste good – its flavours do not come out. Let me know how you like the recipe.:)

  8. I made this tonight for the family because I didn’t have much time and had many chicken breast and zucchinis. It was DELICIOUS. Everyone loved it.

    We are dairy free so I used Daiya shredded cheese in place of the cheese and added chopped cilantro to the enchilada sauce.

    Will make again!

  9. You can make your own enchilada sauce, like store bought, but way better. Just add 2 TBLS oil, 2 TBLS flour,(cook for one minute) then add 4 TBLS Chili powder to the above sauce recipe. It will make a thicker more traditional sauce.

    1. I love this recipe! I use leftover crock-pot taco chicken for my meat, and this suggestion for the enchilada sauce is spot-on!

  10. OH MY YUM!!! I made this tonight and it was so flavorful and filling. Thank you for sharing this recipe. I will definitely be making this often.

    1. I plugged this recipe into myfitnesspal.com and got the nutritional information. Per Serving: 259 cal, Fat, 8g (Saturated 5g, Mono, 0g, Poly 0g) Cholesterol 76mg, Sodium 647mg, Total Carbs 16g, Dietary Fiber 3g, Sugar 8g, Protein 29g

  11. You can salt and drain your squash first to dry it out more. I grate and freeze zucchini for use in quick breads, etc. I squeeze it out after thawing.

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