Chicken Zucchini Casserole Enchiladas Style

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After I made zucchini lasagna and everyone loved it, I was super eager to make another casserole using zucchini in place of  heavier layer like tortillas or pasta. However zucchini + corn tortillas make delicious crustless zucchini pie.

Gigantic garden zucchini would be perfect for that. I was always amazed at a difference between store-bought perfect shape zucchini and garden giants. You could even use sliced rounds if your zucchini is huge.

I used chicken thighs but any type of chicken meat works. Ground turkey or shredded leftover turkey would be great (especially if you are reading this recipe Thanksgiving/Christmas time).

I used whole jalapeños (seeded) and it was a bit too spicy for my kids. So, use half or use whole not seeded if you can stand the heat.



Enchilada Sauce:

  • 24 oz tomato sauce (passata, strained or crushed tomatoes)
  • 2 tsp organic taco seasoning
  • 1 tsp cumin, ground
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground


  • 1.5 lbs chicken thighs or breasts, boneless & skinless
  • 1/2 tsp organic taco seasoning
  • 1/2 tsp cumin, ground
  • 1/2 tsp garlic powder
  • 1/2 tsp salt


  • 3 large zucchini, cut lengthwise into 1/8″ thick slices
  • 3 tbsp quinoa, uncooked & divided
  • 1 1/2 cups (6 oz) mozzarella/cheddar/pepper jack etc. cheese, shredded
  • 0.5 – 1 jalapeno pepper seeded, diced (for kids version use 0.5)


  1. In a medium bowl, stir Enchilada Sauce ingredients and set aside.
  2. In another medium bowl, combine Chicken ingredients, mix with your hands and let marinate for 5 – 10 minutes while you are slicing zucchini.
  3. 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.
  4. 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 of Enchilada 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.
  5. 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.

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