Chicken Enchilada Zucchini Boats
If it was possible for me to eat enchiladas every single day of my life without gaining a zillion pounds, I think I’d do it. Enchiladas are, hands down, my favorite dinner. I just love the flavors of the sauce and cheesiness! They are just so dang good!
Obviously, eating enchiladas every day is not very healthy, but who says we can’t find a way to make them more guilt-free? Zucchini is such an easy low-carb alternative for swapping out the tortillas.
Instead of rolling enchilada filling in thin sheets of zucchini, I find it’s much easier and equally as delicious to just make zucchini boats and stuff them with the tasty enchilada filling!
You can make your own chicken for this recipe (my fave is my ranch chicken tacos), of course, but I love using rotisserie chicken for this recipe. Now, you can also use your favorite canned enchilada sauce as another shortcut. You know me though, I prefer homemade enchilada sauce! If you have the chicken already cooked and the sauce ready, these guys are an easy weeknight dinner!
When I first made these, I wasn’t sure if I should pre-cook the zucchini before stuffing and baking, and I find not cooking it results in the zucchini being perfectly al dente. If you would prefer, drop the zucchini boats in some boiling water for a minute or two before you stuff and bake them with the chicken mixture!
Serving Size: 2 boats
Amount Per Serving: Calories: 431 Total Fat: 27g Saturated Fat: 14.3g Cholesterol: 59mg Sodium: 1205mg Carbohydrates: 14g Fiber: 3.3g Sugar: 5.7g Protein: 34.7g