Description
Healthy Chicken Zucchini Enchilada Casserole with shredded chicken, zucchini layers, homemade enchilada-style sauce, quinoa, and melted cheese.
Ingredients
Scale
- 2 pounds zucchini, sliced lengthwise
- 1 pound boneless skinless chicken thighs or breasts
- 28 ounces low sodium tomato sauce
- 3 teaspoons taco seasoning, divided
- 1 tablespoon minced jalapeno
- 2 teaspoons maple syrup or honey
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon salt plus extra for zucchini
- 1/4 teaspoon black pepper
- 1 teaspoon oil
- 1/4 cup uncooked quinoa
- 1 1/2 cups shredded Tex Mex, cheddar, or Colby Jack cheese
Instructions
- Salt zucchini layers and let rest 30 minutes.
- Season chicken with 1 teaspoon taco seasoning.
- Cook chicken in oil until done and shred.
- Mix tomato sauce, remaining taco seasoning, jalapeno, maple syrup, cumin, garlic powder, salt, and pepper.
- Pat zucchini dry thoroughly.
- Spread a little sauce in baking dish and sprinkle quinoa.
- Layer zucchini, chicken, cheese, and sauce.
- Repeat layers until ingredients are used.
- Finish with zucchini, sauce, and remaining cheese.
- Bake covered at 375°F for 30 minutes.
- Uncover and bake 20 minutes more.
- Rest 20 minutes before slicing and serving.
Notes
- Refrigerate leftovers up to 5 days.
- Assemble up to 24 hours ahead before baking.
- Do not freeze.
- Allow casserole to rest before slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 7
- Sodium: 458
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 21
- Cholesterol: 59