Chicken Enchilada Zucchini Casserole
Cuisine: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 4 chicken breasts, cooked and shredded
  • 1 large zucchini or 2-3 medium zucchini*
  • 2 cups shredded cheese of choice
  • 1 can black beans, rinsed and drained
  • 1 can corn, rinsed and drained
  • Enchilada Sauce:
  • 2 tbsp. all-purpose flour
  • 2 tbsp. olive oil
  • 2 tsp. cumin
  • ¼ tsp. ground black pepper
  • 1 tsp. garlic powder
  • ½ tbsp. oregano
  • ⅛ tsp. cinnamon
  • 1 tsp. Worcestershire sauce
  • ½ tsp. onion powder
  • 2 cups vegetable or chicken broth
  • 2 tbsp. tomato paste
  • ½ tsp. salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, mix together chicken, corn, and black beans.
  3. In a saucepan on the stove, heat olive oil. Add flour and whisk to combine. Add the rest of the ingredient and cook until bubbling and thickened. This won't take long, so be sure to continue to whisk frequently to prevent sticking.
  4. Spray a 9 x 13 baking pan with non-stick cooking spray.*
  5. Spread a thin layer of enchilada sauce on the bottom of the pan and top with a layer of zucchini "noodles." Top with half the chicken mixture and add more sauce. Repeat layers until zucchini and chicken are gone.
  6. Top with the remainder of the enchilada sauce and shredded cheese.
  7. Bake for 30-35 minutes until bubbling.
  8. Let cool 10 minutes before slicing and serving.
Notes
* I bought a baseball-bat zucchini from the farmer's market and used about half of it. If you're using smaller zucchini, you will need at least 2, possibly 3.
* I used an 8 x 12 pan but I realize this can be an unusual size. 9 x 13 will work fine if you don't have one.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chicken-enchilada-zucchini-casserole/