Zucchini Enchilada Casserole

     If you think Mexican is a no-no, I'm here to tell you it is a yes-yes...in fact, I would go so far as to call it a HECK YES!!!  And, there's more good news...this Casserole makes 8 HUGE servings ( you can make it 12 smaller servings if desired).  And the best news yet, each hearty portion is only 347 calories, 12g net carbs and 41g protein.  This is a powerhouse meal on all fronts, no reason not to put this on your grocery list for your next fiesta!  Ole'

Ingredients for 8 enormous servings~
2 1/2 pounds Chicken Breast
1 packet Taco Seasoning

3 medium Zucchini ~ sliced

1 Tablespoon Extra Virgin Olive Oil
1 medium Sweet Yellow Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
8oz sliced fresh Mushrooms
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2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Flour
3 Tablespoons Chili Powder
1 teaspoon Cumin
1 teaspoon Salt
28oz Crushed Tomatoes
8oz shredded Mozzarella
Sliced Green Onion, diced for garnish
Cilantro Leaves, torn, for garnish

     Add Chicken Breast and half Taco packet to crock pot on low for 8 hours, remove and shred.  Set aside.  Slice Zucchini into disks and rest on paper towel to drain.  Meanwhile, add EVOO to skillet, along with Onion, Garlic and Cayenne til golden brown, then add Mushrooms and continue to cook til done, stir in Chicken.  Combine the 2 Tablespoons of EVOO and Flour til thoroughly combined, simmer for 1 minute, remove from heat and stir in Chili Powder, Cumin, Salt and remaining Taco packet, then slowly stir in Tomatoes.  In 9X13 Pam sprayed Casserole dish, add 1/3 Tomato mixture to bottom of pan, top with half the Zucchini, half the Chicken mixture, 1/3 Sauce and half the Cheese, repeat with remaining Zucchini, Chicken, Sauce and Cheese.  Cover with foil and bake at 375 for 45 minutes, uncover and bake another 20 minutes.  Garnish with Green Onions and Cilantro if desired.  Enjoy  :)