Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 538kcal 26%
Fat 27g 41%
Saturated Fat 13g 65%
Carbohydrates 46g 15%
Fiber 8g 32%
Sugar 9g 18%
Protein 29g 57%
Cholesterol 76mg 25%
Sodium 838mg 34%

Percent Daily Values are based on a 2,000 calorie diet.

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Zucchini Enchilada Casserole

Name: Zucchini Enchilada Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12
Ingredients: 1 batch homemade red enchilada sauce* (or 2 cups store-bought enchilada sauce); 1 tablespoonolive oil; 1white onion, peeled and diced; 1large red bell pepper, cored and diced; 1 jalapeño pepper, cored and diced; 4 cloves garlic, minced; 3 cups cooked rice* (or quinoa or farro); 2cups (about1 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

Prep 30m

Cook 45m

Total 1h 15m

This Zucchini Enchilada Casserole is a flavorful and hearty Mexican-inspired dish. Layers of zucchini, chicken, beans, and cheese are baked with homemade red enchilada sauce and topped with a variety of fresh toppings. It's a perfect way to enjoy a healthy and delicious meal with a kick of spice.

Nutrition Facts

Zucchini Enchilada Casserole

Ingredients

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Nutrition Facts

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