Chicken Enchilada Casserole

It’s here – a family-friendly casserole that’s Whole30 compliant! Everyone will dig into this bubbly mix of zucchini and chicken with savory Southwest flavors, while leftovers make fantastic lunches throughout the week.

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Gourds Around The World

Zucchini slices make the perfect sub for gluten-heavy noodles in this made-over casserole, but did you know that this variety of summer squash (you read that right) goes by many names? In some parts of the world, it’s referred to as a courgette, and in other parts, like the UK, the mature fruit is called a marrow.


  • Casserole-topped spuds. Spoon casserole over a baked sweet potato or Russet potato; sprinkle with avocado and cilantro.
  • Make a bowl. Cook cauliflower rice with a bit of lime juice and salt. Spread cauli-rice in a bowl and top with enchilada casserole, shredded romaine, salsa, guacamole and a little bit of chopped pineapple or mango, if desired.
Prep Time
30 min
70 min



  • 3 tbsp avocado oil
  • 3 tbsp chili powder blend
  • ½ tsp each ground cumin and dried oregano
  • ¼ tsp smoked paprika
  • ¼ tsp sea salt + additional to taste
  • ½ cup cold water
  • 1 tbsp arrowroot starch
  • 1 6-oz can unsalted tomato paste
  • 1 cup low-sodium chicken broth


  • 2 zucchini, trimmed
  • ½ tsp sea salt + additional to taste
  • 2 tbsp avocado oil
  • 1 yellow onion, finely chopped
  • 2 poblano peppers, seeded and diced
  • 3 cloves garlic, minced
  • 1¼ lb shredded cooked chicken (about 5 cups)

Optional toppings

  • Lime wedges, chopped avocado, radish slices, and fresh cilantro


  1. Make sauce: In a medium skillet on medium, heat oil. Add chili powder, cumin, oregano, paprika and salt; cook, stirring constantly, until fragrant, about 1 minute. In a small bowl, whisk together water and arrowroot. To skillet, stir in tomato paste and broth, then whisk in arrowroot mixture; cook, whisking often, until sauce thickens, 2 to 3 minutes. Remove from heat. Season with additional salt, to taste. (NOTE: Make sauce up to 2 days ahead. Cool, cover and refrigerate. Warm before using.)
  2. Make casserole: Using a mandoline, slice zucchini lengthwise into 1/16-inch- thick strips. Sprinkle with salt; lay strips onto cooling racks over a baking tray to drain.
  3. In a large skillet on medium, heat oil. Add onion, sprinkle with additional salt, to taste, and cook, stirring occasionally, until tender, about 5 minutes. Add peppers and garlic; sprinkle with additional salt, to taste, and cook, stirring occasionally, until vegetables are tender, 2 to 3 minutes. Stir in chicken and 1 cup sauce; cook, stirring, just until warmed through, 1 to 2 minutes.
  4. Preheat oven to 375ºF. Pat zucchini slices dry. To a 7 x 11-inch baking dish, add ½ cup sauce, spreading to coat the bottom. Top with a layer of zucchini, one-third of chicken mixture and ¼ cup sauce; repeat layers twice. Cover and bake for 20 minutes. Remove cover and continue baking until zucchini is tender and casserole is hot and bubbling, about 15 minutes more. Let cool at least 10 minutes before serving. Serve with optional toppings, if desired. Store leftovers in an airtight container and refrigerate for up to 4 days.

Related: Cook Once, Eat Whole30 For the Week

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 334
  • Carbohydrate Content 15 g
  • Cholesterol Content 71 mg
  • Fat Content 19 g
  • Fiber Content 4 g
  • Protein Content 28 g
  • Saturated Fat Content 3 g
  • Sodium Content 463 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 4 g