Zucchini Enchilada Casserole

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  Enchilada Sauce, Red, Canned(480g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  JalapeñO Pepper
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  Garlic(240g)
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  Rice, White, Long-Grain(720g)
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  Chicken, Shredded(480g)
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  Beans, Pinto, Canned, Drained(425g)
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  Corn, Sweet, Canned, Drained(120g)
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  Zucchini
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  Mexican Blend Cheese(340g)

  Pre-shredded Mexican blend cheese. Any store brand works.

Instructions

1. 1Heat the olive oil in a large sauté pan over medium-high heat. Add the onion, bell pepper, and jalapeño pepper, stirring occasionally, for 6–7 minutes until softened. Add the garlic and cook for 1–2 minutes, stirring frequently, until fragrant. Remove from heat.
2. 2Stir the cooked rice, shredded chicken, pinto beans, sweet corn, and 1.5 cups of the enchilada sauce into the pan with the cooked vegetables until evenly combined.
3. 3Preheat your oven to 350°F. Mist a 9 × 13-inch baking dish with cooking spray and spread 1/4 cup of the remaining enchilada sauce evenly across the bottom.
4. 4Arrange a layer of overlapping zucchini slices to completely cover the sauce. Spread half of the chicken-rice filling evenly over the zucchini, then sprinkle 1 cup of the Mexican blend cheese over the filling.
5. 5Repeat step 4: layer overlapping zucchini slices, the remaining chicken-rice filling, and another 1 cup of the Mexican blend cheese.
6. 6Top with a final layer of overlapping zucchini slices and drizzle the remaining 1/4 cup enchilada sauce over the top. Bake uncovered at 350°F for 20 minutes until the edges are bubbling.
7. 7Remove the pan from the oven, sprinkle the remaining Mexican blend cheese over the zucchini layer, and bake at 350°F for 10 more minutes until the cheese is melted and the top is golden.
8. 8Divide the casserole evenly into 12 portions while hot and transfer to airtight containers for storage, or serve immediately with your favorite toppings.