Chicken Enchilada Zucchini Boats

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.

Chicken Enchilada Zucchini Boats

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!

Chicken Enchilada Zucchini Boats

Chicken Enchilada Zucchini Boats

Ingredients:

  • 4 medium zucchini
  • 3 1/2 cups shredded cooked chicken (like rotisserie)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 2-3 cups red enchilada sauce (canned or homemade)
  • 2 cups shredded cheddar cheese
  • cilantro, diced avocado, sour cream for topping

Directions:

  1. Preheat oven to 350 degrees. Slice each zucchini in half lengthwise. Then, use a spoon to scoop out the seeds of the zucchini (leaving them about 1/4-inch thick) to make small wells for the filling. Arrange the boats in a 9×13 baking dish (If you want the zucchini to be softer, drop in salted boiling water for 1-2 minutes before filling and baking).
  2. In a mixing bowl, add the chicken, spices, salt to taste, about 3/4 cup of the enchilada sauce, and 1 cup of the cheese. Stir until combined.
  3. Divide and spread the chicken mixture evenly in each zucchini boat. Pour another 1 1/4 cups of the sauce over the stuffed zucchini boats (reserve any leftover sauce for later). Sprinkle the remaining cheese on top.
  4. Cover with foil and bake for approximately 15 minutes. Remove the foil and continue baking for another 10-15 minutes or until the zucchini is tender and the sauce is bubbly. Garnish with desired toppings and additional sauce if needed. Serve.
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Chicken Enchilada Zucchini Boats