How To Make Chicken Enchilada Zucchini Boats
Save on carbs by using zucchini boats for your chicken enchiladas. Baked zucchinis are filled with tender chicken, corn, and cheese for a healthier plate.
Serves:
Ingredients
- 2cupschicken,from about 1 lb, cooked and shredded
- 2½lbszucchini,(4 medium) sliced in half through length
- 1½tbspolive oil
- ½cupyellow onion,finely chopped, be sure they are chopped fine or they won’t cook through
- 2clovesgarlic,minced
- 15oztomato sauce,(1 can)
- 1tbspancho chili powder
- 1tbspchili powder
- 1tspcumin,ground
- ½tsppaprika
- ⅔cupwater
- 1½tspcornstarch
- salt and black pepper,freshly ground
- ⅔cupcorn,frozen
- 1¼cupsMexican blend cheese,shredded
For Serving:
- roma tomatoes,diced
- cilantro,chopped
- yellow onion,chopped, optional
- sour cream,light, optional
Instructions
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Preheat oven to 400 degrees F. Using a spoon, scoop centers from zucchini while leaving a ¼-inch rim to create boats.
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Brush tops and bottoms with 1 tablespoon of the olive oil and place in two baking dishes. Bake in preheated oven for 20 to 25 minutes until zucchini is nearly tender.
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Meanwhile, heat remaining olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute for 3 to 4 minutes until soft. Add garlic and saute for 10 seconds longer.
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Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
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Bring to a light boil, stirring frequently. Allow to gently boil for 1 minute, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Stir in shredded chicken.
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Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 to 10 minutes longer until cheese has melted and zucchini is tender.
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Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.
Nutrition
- Calories: 448.96kcal
- Fat: 27.98g
- Saturated Fat: 10.18g
- Trans Fat: 0.07g
- Monounsaturated Fat: 11.24g
- Polyunsaturated Fat: 3.99g
- Carbohydrates: 26.60g
- Fiber: 7.45g
- Sugar: 14.07g
- Protein: 28.06g
- Cholesterol: 85.75mg
- Sodium: 1391.87mg
- Calcium: 338.56mg
- Potassium: 1466.66mg
- Iron: 4.51mg
- Vitamin A: 230.64µg
- Vitamin C: 64.57mg
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