Chicken Zucchini Enchilada Casserole

17 97 321
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 17 min 8
Chicken Zucchini Enchilada Casserole
Health Rating

Ingredients


681 gm Passata (sauce)
2 tsp Taco seasoning mix, McCormick (sauce)
1 tsp Cumin (sauce)
1 tsp Garlic powder (sauce)
1/2 tsp Salt (sauce)
1/4 tsp Black pepper (sauce)
681 gm Chicken thighs, boneless, skinless (can use breasts)
1/2 tsp Taco seasoning mix, McCormick (chicken)
1/2 tsp Cumin (chicken)
1/2 tsp Garlic powder (chicken)
1/2 tsp Salt (chicken)
3 large Zucchini (casserole - cut lengthwise into 1/8" thick slices)
3 tbsp Quinoa, uncooked (casserole - divided)
1 cup shredded Mozzarella cheese (casserole)
1 cup, shredded Cheddar cheese (casserole)
1/2 cup Pepper jack cheese (casserole - shredded)
1 medium pepper(s) Jalapeno pepper (casserole - seeded, diced - for kids version, use half)

Instructions


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.

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. Spread half of chicken, then half ofEnchilada 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.

Storage Instructions: Refrigerate in an airtight glass container for up to 5 days. Do not freeze.

Note:

You can use more or less of each cheese or just pick one of the cheeses to use!

Nutrition Facts

Per Portion

Calories 321
Calories from fat 145
Calories from saturated fat 70
Total Fat 16.1 g
Saturated Fat 7.8 g
Trans Fat 0
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.6 g
Cholesterol 97 mg
Sodium 1089 mg
Potassium 949 mg
Total Carbohydrate 15.9 g
Dietary Fiber 3.3 g
Sugars 7.6 g
Protein 28.2 g

Dietary servings

Per Portion


Grain 0.2
Meat 0.9
Milk Alternative 0.8
Vegetables 2.5

Energy sources


Pygal20%431.03108980484444123.6144946552179845%420.76321876757163272.7072872754357635%301.64797120630647155.4902279946819620%45%35%CarbohydratesFatProtein
Lunch
Main