Zucchini Chicken Enchiladas

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Zucchini Chicken Enchiladas

Assuming you are like me and have a TON of zucchini from your local farmers market for CHEAP during the summer this is great paired with fresh greens & olive oil.
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Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Main Dish
Cuisine Mexican
Servings 8 servings

Ingredients
  

Enchilada Sauce

  • 24 oz tomato sauce
  • 2 tsp taco seasoning make your own! In blog post!
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp pepper ground

Chicken

  • 1 1/2 lbs chicken thighs or breasts organic boneless & skinless
  • 1/2 tsp taco seasoning
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt

Casserole

  • 3 large zucchini cut lengthwise into 1/8" thick slices
  • 3 tbsp quinoa uncooked and divided
  • 1 cup cheese 1/2 cup mozzarella, 1/2 (whatever else you have on hand)
  • 1 jalapeno pepper seeded & diced (for kids version use 1/2)
  • 1 cups cheese ½ mozzarella/cheddar/pepper jack etc. cheese shredded, 6 oz
  • 1 jalapeno pepper seeded & diced (for kids version use 1/2)

Instructions
 

  • Preheat over to 375
  • In a medium bowl, stir Enchilada Sauce ingredients and set aside.
  • In another medium bowl, combine Chicken ingredients, mix with your hands and let marinate for 5 - 10 minutes while you are slicing zucchini.
  • 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.
  • Assemble: 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. Spread half of chicken, then half of Enchilada Sauce, top with half of cheese and jalapenos, and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
  • Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.

Notes

This is a Stride10 coaching recipe & picture.
Tried this recipe?Let us know how it was!