Zucchini Enchilada Casserole | Gimme Some Oven

Name: Zucchini Enchilada Casserole | Gimme Some Oven
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

"This zucchini enchilada casserole recipe is stacked (instead of rolled!) with layers of sliced zucchini and your favorite enchilada fillings. SO delicious!..."

INGREDIENTS

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1 batch homemade red enchilada sauce* (or 2 cups store-bought enchilada sauce)

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1 tablespoon olive oil

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1 white onion, peeled and diced

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1 large red bell pepper, cored and diced

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1 jalapeño pepper, cored and diced

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4 cloves garlic, minced

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3 cups cooked rice* (or quinoa or farro)

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2 cups (about 1 pound) shredded or diced cooked chicken*

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1 (15 ounce) can pinto or black beans, rinsed and drained

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1/2 cup whole kernel corn

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2 large zucchini, thinly sliced into strips*

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3 cups (12 ounces) shredded Monterrey Jack or Mexican blend cheese

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recommended toppings: chopped fresh cilantro, diced red onion, sliced jalapeño peppers, sliced green onions, Mexican crema, and/or sliced avocado

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