Zucchini chicken enchilada bake.

I borrowed this photo. My photo did not come out on my phone.

I love this recipe! Instead of the corn tortillas in a normal enchilada bake you use thin sliced zucchini. I sauteed onion,red pepper,and spinach. I added canned black beans,shredded precooked chicken,salsa,cilantro and cumin. I used my favorite store bought sauce. I layered it all together and baked at Betty Crocker 350 degrees for 45 minutes.

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