Chicken Zucchini Enchilada Casserole

Who doesn’t love a good casserole?! It’s one dish and doesn’t require lots of sides. This one really easy once you get past having to cook and shred the chicken (I really hate shredding chicken…). One thing is certain, it’s always better to have more than not enough in a casserole!

Some suggestions for this recipe is to add some peppers and onions. You could also substitute the chicken for ground turkey. If you like things even spicier, add some red pepper to the enchilada sauce and chicken seasoning. Check it out.

INGREDIENTS:

Enchilada Sauce:
  • 24 oz tomato sauce
  • 2 tsp Taco seasoning
  • 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 taco seasoning
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
Casserole:
  • 3 large zucchini (or more), 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

PREPERATION:

  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.
  5. Spread half of chicken, then half of Enchilada Sauce, top with half of cheese and and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
  6. Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned.
  7. Let stand for 10 minutes before slicing
  8. Serve & enjoy!

Recipe inspiration: http://ifoodreal.com/chicken-zucchini-enchilada-casserole-recipe/

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