This Layered Zucchini and Chicken Enchilada Casserole is like chicken enchiladas that don’t require any stuffing and rolling! It’s packed with zucchini and bell peppers for an extra dose of vegetables.
Mexican food is glorious in so many ways. If you’re a fan of enchiladas, you’ll definitely love this Layered Zucchini and Chicken Enchilada Casserole. It’s a lightened-up, veggie-packed version of chicken enchiladas that doesn’t require stuffing or rolling.
Just layer all the ingredients in a casserole dish and bake into a delicious layered chicken enchilada casserole!
I added zucchini, onion, and bell peppers for an extra dose of vegetables – but feel free to leave them out if you’re not a fan of zucchini. I personally think it adds great flavor and texture elements.
To cut down on preparation time, feel free to use rotisserie chicken, or Trader Joe’s even sells fully cooked chicken that you can just dice up a throw into this Layered Zucchini and Chicken Enchilada Casserole.
With layers of chicken, vegetables, corn tortillas, cheese and enchilada sauce, you simply can’t go wrong with this easy dinner recipe. Enjoy!
Save RecipeIngredients
- 1 jar (3 cups) enchilada sauce
- 18 corn tortillas
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 zucchini squash, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 4 cups (about 1.5 pounds) chicken, cooked and shredded or chopped
- 3 cups reduced-fat Mexican blend cheese
Instructions
- Preheat oven to 375 degrees F.
- Heat a few tablespoons of oil in a medium pan and saute onion, pepper and zucchini until soft. Remove from heat and stir in the corn and black beans.
- In a 9x11-inch casserole dish, spread some enchilada sauce on the bottom. Top with 6 tortillas then spread evenly with half the chicken, then half the vegetable mixture, 1 cup of sauce, and 3/4 cups cheese. Repeat those layers once more. End with a final layer of 6 tortillas and sauce, reserving the rest of the cheese to add part way through baking.
- Cover and bake for 30 minutes. Remove from oven, uncover, and sprinkle with remaining cheese. Continue baking until the cheese is melted.
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