Chicken Zucchini Enchilada Casserole
Main Dish • Casserole, Chicken, Mexican
Serving size: 8 servings
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Ingredients
- Enchilada Sauce:
- 24 oz tomato sauce (passata, strained or crushed tomatoes)
- 3 - 4 tsp organic taco seasoning for desired taste
- 1 tsp cumin
- 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
- 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.
Notes
- Makes 8 servings. 4.25 carbs per serving.
