Description

This Zucchini Chicken Enchilada Casserole is a flavorful, paleo-friendly, and low-carb meal that combines tender shredded chicken with thinly sliced zucchini and a robust nightshade-free enchilada sauce. Perfectly layered and baked to perfection, it’s topped with fresh avocado, radishes, pickled red onion, and cilantro for a vibrant finish. Ideal for those following Whole30, AIP, or low-carb diets, this casserole delivers all the enchilada goodness without traditional tortillas or heavy carbs.

Ingredients

Scale

Enchilada Sauce

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)

Casserole

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

Instructions

Prepare Enchilada Sauce: In a medium sauce pot, heat avocado oil over medium heat. Sauté the diced onion and garlic powder for 4-5 minutes until softened and fragrant.
Simmer Sauce: Stir in the nightshade-free tomato sauce, chicken broth, water, oregano, cilantro, sea salt, and horseradish powder (reserve some horseradish to adjust spice later). Bring the mixture to a simmer and cook for 15 minutes until the sauce thickens.
Adjust Flavor and Blend: Gradually stir in the remaining horseradish powder to reach your preferred spice level. Remove the sauce from heat and allow it to cool slightly. Blend with an immersion blender or high-speed blender until smooth.
Preheat Oven and Prepare Zucchini: Preheat your oven to 375°F (190°C). Trim the ends off the zucchinis, then use a mandoline slicer or peeler to cut them into long, thin 1/8-inch strips. Lightly salt the slices and let them sit for 5 minutes to draw out moisture. Pat dry with a paper or clean dish towel to remove excess water.
Assemble Casserole: In a 9×13 inch casserole dish, spread about one third of the prepared enchilada sauce evenly across the bottom. Layer zucchini slices vertically in rows (about 5-6 slices per row), then add approximately 1/3 cup shredded chicken and spoon a few spoonfuls of enchilada sauce on top. Repeat this layering process until you have about four layers. Finish with a final layer of zucchini and the remaining enchilada sauce on top.
Bake the Casserole: Cover the casserole dish and bake in the preheated oven for 20 minutes. Remove the cover and bake for an additional 5 minutes to slightly brown the top.
Garnish and Serve: Remove from the oven and top with sliced avocado, radishes, pickled red onion, chopped cilantro, and lime wedges. Use a spatula to carefully cut and serve individual slices with lime on the side, allowing guests to add fresh juice as desired.

Notes

This recipe is nightshade-free and suitable for AIP, making it a great option for sensitive diets.
Ensure to pat the zucchini dry well to prevent the casserole from becoming watery.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Use pre-cooked shredded chicken to reduce prep time.
Adjust the horseradish powder according to your spice preference.
For extra flavor, add a squeeze of fresh lime juice before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired

Keywords: Zucchini Chicken Enchilada Casserole, Paleo enchilada casserole, Whole30 dinner, Low carb enchiladas, Nightshade free recipe, AIP friendly casserole