If you crave a comforting casserole but have a smaller carb budget, bake a pan of this enchilada casserole. Traditional high-carb pasta is replaced with thinly sliced zucchini then layered with shredded chicken and savory mozzarella.
Enchilada Sauce:
24 oz tomato sauce (passata, strained or crushed tomatoes)
2 tsp organic taco seasoning
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper, ground
Chicken:
1.5 lbs chicken thighs or breasts, boneless & skinless
1/2 tsp organic taco seasoning
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
Casserole:
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)
Directions:
In a medium bowl, stir Enchilada Sauce ingredients and set aside.
In another medium bowl, combine Chicken ingredients, mix with your hands and let marinate for 5 – 10 minutes while you are slicing zucchini.
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.
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.
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.
