Zucchini Enchilada Casserole

Bahan-bahan (12 porsi)

• 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