Zucchini Enchilada Casserole

Name: Zucchini Enchilada Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American, Mexican, Latin American
Ingredients: 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

Instructions

Prep:30minCook:45min

This Zucchini Enchilada Casserole recipe is stacked (instead of rolled) up with layers of sliced zucchini and your favorite enchilada ingredients. Feel free to add meat or make this a vegetarian casserole!

Updated at: Sat, 19 Apr 2025 00:43:47 GMT