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.
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.MY OTHER RECIPES
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.
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
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.
- 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.
- Preheat oven to 400F. Spray a large baking dish or 9×13-inch pan with cooking spray; set aside.
- 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 hummus, soup, or soup).
- Arrange zucchini in prepared dish and bake for about 20 minutes, or until softened.
- While zucchini bakes, to a medium bowl add the shredded chicken, enchilada sauce, and stir to combine.
- Remove zucchini from oven and evenly distribute the chicken down the hollowed out portion of the zucchini.
- Evenly sprinkle with bell peppers, corn, and cheese.
- Bake for about 8 minutes or until cheese has melted to your liking.
- 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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