Chicken Zucchini Casserole Enchiladas
Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Chicken Zucchini Casserole Enchiladas. Where is my lean protein? Where are my veggies?
24 oz tomato sauce
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
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.
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The Bootcamp Tulsa Family