These lasagna-style enchiladas are made with spiralized zucchini that’s layered like a lasagna, but built with the classic enchilada bake ingredients, including a healthy homemade enchilada sauce!
Zucchini and Chicken Enchilada Casserole
The Inspiralizer isn’t just for making noodles out of vegetables – it also slices and shreds vegetables like a mandolin would (or a knife!) I love using my Inspiralizer to shred cabbage and make chip style slices for lasagnas or layered vegetable dishes like gratins and like here, with these Zucchini Chicken Enchiladas.
Typically, any casserole baked with spiralized zucchini would be soggy and watery, but the enchilada sauce is thick enough that the moisture released from the zucchini doesn’t make this casserole too watery. There is definitely some liquid in the bottom, but I like to drizzle it over each serving of the casserole for more flavor. If you don’t want any moisture at all, you could carefully dip the casserole dish over the sink to get rid of the extra liquid.
The zucchini only needs to cook for 15-20 minutes to become soft enough, which makes this meal prep friendly casserole an easy and quick weeknight meal. It reheats well, too. The beans, chicken, spinach, and cheese pack a serious nutritional and flavor punch!
To see a step-by-step of this same recipe, just using spiralized sweet potatoes instead of zucchini, click here.
Nutritional Information & Recipe