2 teaspoons olive oil
1 small white onion, finely diced
3 cloves garlic, minced
2 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 - 15 oz can tomato sauce
2 tablespoons tomato paste
1/2 cup water (or broth of choice)
1/2 teaspoon apple cider vinegar
Salt and pepper, to taste
2-3 large zucchini, cut lengthwise into 1/8" thick slices
2 cups shredded, cooked chicken breast (about 1 pound chicken breast)
1 small white onion, diced
1 medium red bell pepper, chopped
1 cup fresh or frozen sweet corn
1 cup refried beans (I like black bean)
1 1/2 cups Go Veggie Cheddar Shreds


1.Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
2.Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit.
3.Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary. Makes about 2 cups.
4.Preheat oven to 350 degrees F.
5.Add 1/2 cup enchilada sauce to the bottom of a 9x9 inch pan coated with nonstick cooking spray. Place zucchini slices evenly over sauce to cover and create a single layer.
6.Next spread half of the refried beans (you may need to warm them to help spread), half of the shredded chicken, half of the corn, half the onion and half the pepper, and 1/2 cup cheese.
7.Repeat layers again, starting with half of the enchilada sauce, zucchini slices, refried beans, chicken, corn, onion, red pepper and 1/2 cup cheese. Top with any remaining enchilada sauce, then finishing with 1/2 cup cheese.
8.Bake for 30 minutes covered with foil, then remove cover and bake another 10-15 minutes. Top with jalapenos, cilantro, greek yogurt and hot sauce, if desired! Serves 6.

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