Zucchini Enchilada Casserole

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  2 cup Enchilada Sauce, Red, Canned
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  1 tbsp Olive oil

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

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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1 JalapeñO Pepper(14g)
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  4 Garlic(12g)
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  3 cup Rice, White, Long-Grain
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  2 cup Chicken, Shredded
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  15 oz Beans, Pinto, Canned, Drained
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  0.5 cup Corn, Sweet, Canned, Drained
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  2 Zucchini(392g)
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  36 oz Mexican Blend Cheese

  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.
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. Arrange a layer of overlapping zucchini slices to completely cover the sauce.
4. 4Spread half of the chicken-rice filling evenly over the zucchini, then sprinkle 1 cup of the Mexican blend cheese over the filling. Layer overlapping zucchini slices over the cheese, then spread the remaining chicken-rice filling and another 1 cup of the Mexican blend cheese.
5. 5Top with a final layer of overlapping zucchini slices and drizzle the remaining 1/4 cup enchilada sauce over the top.
6. 6Bake uncovered at 350°F for 20 minutes until the edges are bubbling. Remove 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 brown.
7. 7Cool for 5 minutes, then divide the casserole evenly into 12 portions while hot and transfer to airtight containers for meal prep storage.