Chicken Zucchini Enchilada Casserole Recipes

Steps:

• Heat oven to 375°F.
• Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 2 to 3 min. or until crisp-tender. Remove from heat.
• Add chicken, chiles, dry seasonings and 3/4 cup cheese; mix lightly.
• Spray 13x9-inch baking dish with cooking spray. Cut each zucchini into 12 thin lengthwise slices, using "Y"-shaped vegetable peeler or mandolin slicer. Place 3 zucchini slices on cutting board, with long sides overlapping slightly. Spoon about 1/4 cup chicken mixture onto zucchini slices; spread to evenly cover zucchini. Roll up, starting at one short end; place, seam side down, in prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon salsa over roll-ups.
• Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, 5 min. or until melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
• Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
• Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
• Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Steps:

• 1. Stir Enchilada sauce and set aside. 2. In another bowl, combine chicken ingredients, mix with hands and let marinate for 10 minutes. 3. Preheat large skillet on medium heat and add chicken. Cover and cook for 10-20 minutes, turning once. Let cool a bit, transfer to cutting board and shred chicken with a fork. 4. Preheat oven to 375 degrees. In medium 8x11 baking dish add a few stable spoons of Enchilada sauce spread evenly and sprinkle with 1 T. Quinoa. Place sliced zucchini lengthwise overlapping a little. Spread half of chicken, then half of Enchilada sauce, top with half of cheese, and jalapeño and 1 T. Quinoa. Repeat with another layer, finishing with zucchini and cheese on top. 5. Bake covered tightly for 45 minutes, then uncovered for another for snother 20 minutes and broil on high for 5 minutes or until cheese is browned. Let stand for 10 minutes before slicing.

Steps:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Steps:

• Cut pepper lengthwise in half; remove stems and seeds. Place pepper on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes. Reduce oven setting to 350°., Peel off and discard charred skin; finely chop pepper and place in a large bowl. Add chicken, 1 cup pepper jack cheese, cream cheese, green onion and pepper sauce. In a small bowl combine enchilada sauce and tomato paste, set aside. , Slice zucchini lengthwise into 32 1/8-in.-thick slices. Place zucchini slices in an ungreased 13x9 microwave-safe dish. Cover and microwave on high for 2 minutes or until crisp-tender; drain well on paper towels and set aside., Spread half of the sauce mixture into a 13x9 baking dish; set aside. Layer 4 slices of zucchini, slightly overlapping. Place 1/3 cup of chicken mixture off center on top. Roll up zucchini starting with the short side, and place into the prepared dish, seam side down. Repeat with remaining ingredients. Top with remaining sauce and cheese., Bake, uncovered, until heated through, 35-40 minutes.