Zucchini Enchilada Casserole Recipe

Repeat this process for about 4 layers.

Zucchini enchilada casserole recipe. In a 2 qt casserole dish spread a layer of the meat mixture 1 3 mixture on the bottom. I like to place them in a bowl and add the salt which makes it easier to mix the salt so that it covers most of the zucchini. Layer evenly with about one quarter of the remaining pasta sauce.

Let the zucchini sit for about 15 minutes. Add onion poblano and salt. Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.

After the zucchini has sat there should be a lot of access moisture in the bowl. Stir in chicken and cup of enchilada sauce and simmer 5 minutes. Cook the onion and garlic in the oil until tender about 5 minutes.

Add approximately 1 2 tsp of sea salt to the shredded zucchini. Finely chop any little bits of leftover zucchini. Add to pan with onion cumin and garlic and cook over low heat until tender.

Layout 3 4 strips of zucchini depending on size and fill with cup chicken filling and 2 tablespoons of cheese. Finish the casserole with the remaining zucchini and enchilada sauce. Bake the casserole for 20 minutes and sprinkle with remaining 1 cup of cheese.

On top of the layer of zucchini spread about one third of the bean mixture. Layer on the zucchini slices vertically you ll have about two rows of 5 6 slices. Stir in zucchini 1 4 cup diced chiles 1 teaspoon chili powder and 1 4 teaspoon black pepper.