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Chicken Enchilada Stuffed Zucchini Boats stuffed with shredded chicken, enchilada sauce, cheese, and scallions is a tasty twist on a Mexican favorite. Serve them with cilantro lime rice to make it a meal!

Chicken Enchilada Stuffed Zucchini Boats

In case you’ve been following my blog for some time, you most likely know the way much I LOVE enchiladas. Prior to now, I actually have posted recipes for Chicken Enchiladas and Zucchini Enchiladas. Years ago, I posted Sausage-Stuffed Zucchini Boats, they usually were such successful that I began coming up with latest stuffing ideas. These Chicken Enchilada-Stuffed Zucchinis are a few of my favorites! You’ll be able to see all my zucchini recipes here.

These healthy stuffed zucchini boats are perfect for low-carb and gluten-free diets. One boat has 11 grams of carbs and 12 grams of protein. Plus, this recipe is an important approach to use up leftover chicken.

Enchilada-Stuffed Zucchini Suggestions

Listed below are just a few tricks to make this recipe simpler.

• Chicken Able to Go: I normally have shredded chicken breast readily available. I wish to throw a package of chicken breasts within the slow cooker to make use of for recipes throughout the week. It’s also possible to use store-bought rotisserie chicken to save lots of time.
• Quick Enchilada Sauce: I really like making my ownenchilada sauce (nothing beats homemade), but to hurry up the method, you need to use jarred sauce.
• Skip Blanching: I wish to blanch the zucchini first in order that it bakes faster. If that looks like an excessive amount of work, don’t do it, and just bake the stuffed zucchini an extra 10 minutes.
• Prep Ahead: Make the enchilada sauce, prep the zucchini, and cook the stuffing the day before baking the boats. Then when it’s dinner time, stuff the zucchini and bake.

What to Serve with Enchilada Zucchini Boats

These zucchini enchilada boats can be delicious served with black beans, pinto beans, Mexican cauliflower rice, or cilantro lime rice.

How one can Freeze Stuffed Zucchini

These chicken enchilada zucchini boats will hold within the fridge for 3 days or within the freezer for 3 months. Thaw them overnight within the refrigerator and reheat them within the microwave or oven until warm.

Variations:

• Zucchini: Swap zucchini for yellow squash.
• Meat: Substitute lean ground turkey or beef for chicken.
• Vegetarian Enchilada Boats: Sub black beans or quinoa for ground turkey and use vegetable broth.
• Peppers: Sub chipotle peppers in adobo sauce for fresh jalapeño or habanero peppers. Unsure what to do with the leftover peppers and sauce? Freeze them in an ice cube tray after which transfer the cubes to a zip-locked bag for next time.
• Herbs: Don’t like cilantro? Omit it or use parsley.

MORE ENCHILADA RECIPE IDEAS

Chicken Enchilada Stuffed Zucchini Boats

3

232 Cals
24 Protein
22 Carbs
7 Fats

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Chicken Enchilada Stuffed Zucchini Boats stuffed with shredded chicken, enchilada sauce, cheese, and scallions is a tasty twist on a Mexican favorite.

For the enchilada sauce:

• olive oil spray ,
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more in case you prefer it spicy
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste

For the zucchini boats:

• 4 about 32 oz total medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro, plus more for garnish
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste

For the Topping:

• 3/4 cup reduced fat shredded sharp cheddar
• cilantro for garnish

For the enchilada sauce:

• In a medium saucepan, spray oil and sauté garlic.

• Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and produce to a boil.

• Reduce the warmth to low and simmer for 5-10 minutes. Put aside until able to use.

Meanwhile For the Zucchini Boats:

• Preheat oven to 400°F.

• Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick.

• Chop the scooped out flesh of the zucchini in small pieces and put aside.

• In a big saute pan, heat oil and add onion, garlic and bell pepper.

• Cook on medium-low heat for about 2-3 minutes, until tender.

• Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes.

• Add the cumin, oregano, chili powder, water, and tomato paste and cook just a few more minutes, then add in chicken; mix and cook 3 more minutes.

• Place 1/4 cup of the enchilada sauce on the underside of a big (or 2 small) baking dish, and place zucchini halves cut side up.

• Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

• Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

• Cover with foil and bake 35 minutes until cheese is melted and zucchini is tender.

• Top with scallions and cilantro for garnish and serve with Greek yogurt or sour cream, if desired.

Serving: 2zucchini boats, Calories: 232kcal, Carbohydrates: 22g, Protein: 24g, Fat: 7g, Cholesterol: 44mg, Sodium: 820mg, Fiber: 6g, Sugar: 9g

Keywords: Chicken Enchilada Stuffed Zucchini, chicken enchilada zucchini boats, low carb chicken enchiladas, zucchini chicken enchiladas

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