Step 1

Cook the enchilada sauce according to recipe instructions. While the sauce simmers, continue on with the steps below.

Step 2

Heat oil in a large sauté pan over medium-high heat. Add the onion, bell pepper and jalapeño and sauté for 6-7 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Turn off the heat.

Step 3

Add the cooked rice, cooked chicken, beans, corn and 1.5 cups enchilada sauce (not all of the sauce) to the pan along with the veggies. Toss until evenly combined.

Step 4

Heat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray. Spread 1/4 cup of the remaining enchilada sauce evenly in the bottom of the baking dish. Place a layer of overlapping zucchini slices on the bottom of the baking dish so that it is completely covered. Spread half of the chicken filling evenly over the zucchini, followed by 1 cup of the shredded cheese. Repeat with a layer of zucchini slices, chicken filling, and cheese. Finish with a final layer of zucchini slices, then drizzle the remaining 1/4 cup enchilada sauce atop the zucchini.

Step 5

Bake uncovered for 20 minutes. Remove pan and sprinkle the remaining 1 cup of cheese on top of the zucchini, and bake for 10 more minutes.

Step 6

Transfer pan to a wire baking rack. Add a generous sprinkling of your favorite toppings to the casserole. Then slice, serve and enjoy!