Loaded Chicken Enchilada Zucchini Boats

It’s that time of year when everyone’s gardens are exploding with zucchini.

Except mine because I don’t have a garden. But the zucchini are inexpensive and plentiful at the grocery store.

Loaded Chicken Enchilada Zucchini Boats - Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

Rather than making traditional enchiladas, I put a spin on things by hollowing out zucchini and piling them sky high with toppings rather than using enchilada wraps or taco shells.

You won’t miss the carbs in these healthy enchiladas that are ready in 30 minutes and exploding with flavor. My family gave them a ten out of ten and asked when I’m making them again.

MY OTHER RECIPES

Loaded Chicken Enchilada Zucchini Boats - Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

The enchilada sauce soaks into the chicken to keep it extra moist and juicy, there’s corn and red and yellow bell peppers for flavor and texture, and the melted cheese is my favorite part.

Feel free to add black beans, pico de gallo, guacamole, sour cream, or your other favorite Mexican-inspired fixings. My boats were already loaded to the max and couldn’t hold any more goodies even though I was tempted to try.

Loaded Chicken Enchilada Zucchini Boats - Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

Loaded Chicken Enchilada Zucchini Boats

Rather than making traditional enchiladas, I hollowed out zucchini and piled them sky high with toppings rather than using taco shells. You won’t miss the carbs in these healthy enchiladas that are ready in 30 minutes and exploding with flavor. The enchilada sauce soaks into the chicken to keep it extra moist and juicy, there’s corn and red and yellow bell peppers for flavor and texture, and the melted cheese is my favorite part. Feel free to add black beans, pico de gallo, guacamole, sour cream, or your other favorite Mexican-inspired fixings.

Ingredients:

  • 4 medium/large zucchini
  • 2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
  • 3/4 cup red enchilada sauce
  • 1/2 cup bell peppers, diced small (I used red and yellow)
  • 1/2 cup corn (I used frozen straight from the freezer)
  • 1 cup Mexican shredded cheese blend
  • 1 tablespoon fresh cilantro, finely minced
  • optionally add or garnish with black beans, pico de gallo, guacamole, sour cream, etc.

Directions:

  1. Preheat oven to 400F. Spray a large baking dish or 9×13-inch pan with cooking spray; set aside.
  2. Trim ends from zucchini, halve lengthwise, and use a spoon to hollow out centers to create boats, leaving a 1/8-inch margin intact. Discard hollowed out flesh (or add it to homemade hummussoup, or soup).
  3. Arrange zucchini in prepared dish and bake for about 20 minutes, or until softened.
  4. While zucchini bakes, to a medium bowl add the shredded chicken, enchilada sauce, and stir to combine.
  5. Remove zucchini from oven and evenly distribute the chicken down the hollowed out portion of the zucchini.
  6. Evenly sprinkle with bell peppers, corn, and cheese.
  7. Bake for about 8 minutes or until cheese has melted to your liking.
  8. Evenly sprinkle with cilantro and optionally garnish with the toppings of your choice and serve immediately. Zucchini are best warm and fresh but will keep airtight in the fridge for up to 3 days.
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19 comments on “Loaded Chicken Enchilada Zucchini Boats”

  1. I have to try these later in the week–they look delicious and easy! I think I’ll grill the zucchini then use a foil pan after they’re stuffed.

  2. I’m making these today..I don’t have any chicken so I’m going to use rice and beans instead…I can’t wait to have leftovers for lunch this week.

  3. A beautiful light and healthy meal!!  Love the idea of the added beans too!

  4. I don’t have a garden either but got zucchini on sale! I need to make these enchilada boats! 

  5. I’m not kidding, every time I buy zucchini, I tell myself I’m going to make zucchini boats, and then it never happens.  I always envision these beautiful Mexican flavored things and then…..I get super lazy.  I’ve made boats only one time, and that was for a potluck.  I guess I can’t be bothered to make myself nice-looking things.  LOL.

  6. I love everything about this gorgeous dish, especially how easy it is to make with so few ingredients!  Using rotisserie chicken makes this super easy to put together!   (And of course I’d have to top it with a big ol’ spoonful of guacamole)!!

  7. hey girl these look really good!

  8. OMG these look so good, and somehow so healthy at the same time. Even though we’re in the middle of the city, we’re dying to try this recipe to bring HQ some garden freshness. Thanks so much for sharing (even though now we’re starving and it’s hours till lunch . . . )

    xo, 
    The Newsette

  9. this SPEAKS TO ME!!!! so gorgeous, easy, and healthy – love it Averie! pinned xo

  10. These look delicious, but I am wondering how it would be if you didn’t scoop out the inside? I mean, I know that they wouldn’t be boats then. :) I am definitely going to try this, and I think I’ll add Spanish Rice to it also. Thanks for a great recipe, and yes, we have zucchini coming out of our ears (between the rain and the mosquitoes, it makes it hard to get)!

  11. We love zucchini in any form, can’t wait to try these.

  12. I love mexican food and this is the best enchiladas one can ask for. This looks delicious and I will try to add more toppings and will share with you soon. Thanks for sharing this recipe with us.

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