Zucchini Enchilada Casserole

Name: Zucchini Enchilada Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12 porsi
Cuisine: Indonesian
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) up with layers of sliced zucchini and your favorite enchilada ingredients. Feel free to add meat or make this a vegetarian casserole!

⏱️ 75 min 🔪 Prep: 30 min 🔥 Cook: 45 min 📊 Medium ⭐ 5.0 (11) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

12 servings

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

Steps

Cook the enchilada sauce according to recipe instructions. While the sauce simmers, continue on with the steps below.
Heat oil in a large sauté pan over medium-high heat. Add the onion, bell pepper and jalapeño and sauté for 6-7 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Turn off the heat.
Add the cooked rice, cooked chicken, beans, corn and 1.5 cups enchilada sauce (not all of the sauce) to the pan along with the veggies. Toss until evenly combined.
Heat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray. Spread 1/4 cup of the remaining enchilada sauce evenly in the bottom of the baking dish. Place a layer of overlapping zucchini slices on the bottom of the baking dish so that it is completely covered. Spread half of the chicken filling evenly over the zucchini, followed by 1 cup of the shredded cheese. Repeat with a layer of zucchini slices, chicken filling, and cheese. Finish with a final layer of zucchini slices, then drizzle the remaining 1/4 cup enchilada sauce atop the zucchini.
Bake uncovered for 20 minutes. Remove pan and sprinkle the remaining 1 cup of cheese on top of the zucchini, and bake for 10 more minutes.
Transfer pan to a wire baking rack. Add a generous sprinkling of your favorite toppings to the casserole. Then slice, serve and enjoy!

💰 Cost Estimate

Total Ingredients Rp 20.000

Per Serving Rp 1.667/serving

🏠 Save ~Rp 40.000 compared to buying!

📋 Price Breakdown (8% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
batch homemade red enchilada sauce*	1	Rp 20.000/100g	Rp 20.000
olive oil	1 tablespoon	-	-
white onion	1	-	-
large red bell pepper	1	-	-
jalapeño pepper	1	-	-
garlic	4 cloves	-	-
cooked rice*	3 cups	-	-
	2 cups	-	-
	1	-	-
whole kernel corn	0.5 cup	-	-
large zucchini	2	-	-
	3 cups	-	-
recommended toppings	-	-	-