Chicken Enchilada Casserole with Zucchini (Instead of tortillas)

Ingredients

• 1 Chicken Breast
• ½  Tablespoon Olive oil
• 1 15 oz Can Black Beans, rinsed
• 1 15 Oz Can Corn, rinsed
• 1 4 oz Can Diced Green Chilli
• ½ Onion, Large Dice
• 1 Large Tomato, Large Dice
• 2-3 Zucchinis Thinly Sliced (Depending on the size of the Zucchini)
• 2 Cups Enchilada Sauce (I used Trader Joe’s premade red enchilada sauce)
• 2 Cups Shredded Colby Jack Cheese
• Avocado for serving
• Arugula for serving

Directions

1. Preheat oven to 350 degrees F
2. Place chicken breast into a pot and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 minutes.
3. Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
4. Thinly slice the zucchinis into about ¼- ⅛ inch thick pieces and place on a baking sheet. Sprinkle with salt to draw out the excess liquid and set aside.
5. In a large skillet, heat olive oil on warm and add the diced onion and cook until slightly brown. Then add in the rinsed black beans, rinsed corn, green chilli (with liquid), diced tomatoes, enchilada sauce and shredded chicken.
6. Pat the sliced zucchini dry and start to assemble your enchilada layers first by covering the bottom of a 9 x 13 inch baking dish with the zucchini. Pour half of the bean and chicken mixture on top and repeat one more time.
7. Top the casserole with the cheese and bake for 35 minutes.
8. Remove from the oven and let it cool for about 10 minutes.
9. Serve with Smashed avocado and arugula salad.