Name: Zucchini Chicken Enchilada Casserole (Paleo, Whole30, AIP, Low Carb) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 2 tbsp avocado oil; 1 medium white onion, diced; 1 cup nightshade free tomato sauce; 1/2 cup chicken broth; 1/4 cup water; 2 tsp garlic powder; 2 tsp oregano; 2 tsp cilantro; 2-3 tsp horseradish powder; 1 tsp sea salt; 1 3/4 cups enchilada sauce (prepared from above ingredients); 4 medium zucchinis; 1 lb pre-cooked shredded chicken; 1 medium avocado, sliced; 3-4 radishes, sliced; Pickled red onion, to taste; 2 tbsp cilantro, chopped; 2 limes, quartered

Introduction

This Zucchini Chicken Enchilada Casserole is a flavorful, low-carb dish perfect for those following Paleo, Whole30, or AIP diets. Using zucchini slices instead of tortillas, it’s packed with tender chicken and a rich, nightshade-free enchilada sauce. It’s a comforting meal that doesn’t compromise on taste or dietary needs.

The image shows a close-up of a baked zucchini lasagna in a white rectangular baking dish set on a white marbled surface. The dish has thin layers of grilled zucchini strips as the top layer, covered unevenly with a bright red tomato sauce that has a smooth texture. On one side of the lasagna, there are fresh toppings arranged in layers: thin pale pink pickled onions, round slices of white and pink radishes, and wedges of light green avocado sprinkled with black pepper. Small green herb leaves are scattered on the tomato sauce and toppings. In the background on the surface, there is a wedge of lime. The edges of the baking dish show light browning from the baking process. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp avocado oil

1 medium white onion, diced

1 cup nightshade-free tomato sauce

1/2 cup chicken broth

1/4 cup water

2 tsp garlic powder

2 tsp oregano

2 tsp cilantro

2-3 tsp horseradish powder

1 tsp sea salt

1 3/4 cups enchilada sauce

4 medium zucchinis

1 lb pre-cooked shredded chicken

1 medium avocado, sliced

3-4 radishes, sliced

Pickled red onion

2 tbsp cilantro, chopped

2 limes, quartered

Instructions

Step 1: Prepare the nightshade-free enchilada sauce. In a medium saucepan, heat avocado oil over medium heat. Sauté the diced onion for 4-5 minutes until softened.

Step 2: Stir in tomato sauce, chicken broth, water, garlic powder, oregano, cilantro, sea salt, and horseradish powder (reserve some horseradish for later). Bring to a simmer and cook for 15 minutes until the sauce thickens.

Step 3: Remove the sauce from heat. Gradually stir in the remaining horseradish powder to adjust the spice level to your taste. Let the sauce cool, then blend until smooth using an immersion or high-speed blender.

Step 4: Preheat the oven to 375°F (190°C) and prepare a 9×13 inch casserole dish.

Step 5: Slice the ends off the zucchinis. Using a mandoline slicer or vegetable peeler, cut the zucchini into long, thin strips about 1/8 inch thick. Lightly salt the strips and let them sit for 5 minutes. Pat dry with a paper towel or clean kitchen towel to remove excess moisture.

Step 6: Spread about one-third of the enchilada sauce evenly on the bottom of the casserole dish. Arrange a layer of zucchini slices vertically (about 5-6 slices per row, two rows).

Step 7: Add about 1/3 cup of shredded chicken on top of the zucchini layer, then spoon some enchilada sauce over the chicken. Repeat the layering process for about four layers, finishing the final layer with zucchini and topping with the remaining enchilada sauce.

Step 8: Cover the casserole with foil and bake for 20 minutes. Remove the cover and bake uncovered for an additional 5 minutes.

Step 9: Remove from the oven and top with sliced avocado, radishes, pickled red onion, and chopped cilantro. Serve with lime wedges to squeeze over each portion.

Tips & Variations

Use a mandoline slicer for uniformly thin zucchini strips to ensure even cooking and layering.

If you prefer a spicier sauce, increase the horseradish powder gradually according to taste.

For added creaminess, serve with a dollop of coconut yogurt or a compliant dairy substitute.

Leftovers make a great next-day lunch and the flavors deepen after resting overnight.

FAQs

Can I make this casserole vegan or vegetarian?

Yes, you can substitute the shredded chicken with cooked lentils, beans, or a plant-based chicken alternative. Be sure your enchilada sauce remains compliant with your dietary preferences.

Is this recipe suitable for Whole30 and AIP diets?

Absolutely. This recipe uses nightshade-free tomato sauce and simple, whole ingredients to keep it compliant with both Whole30 and Autoimmune Protocol (AIP) guidelines.