Chicken Enchilada Stuffed Zucchini Boats stuffed with shredded chicken, enchilada sauce, cheese and scallions are a delicious twist on a Mexican favorite. Serve them with cilantro lime rice for a meal!
Chicken Enchilada Stuffed Zucchini Boats
If you’ve been following my blog for a while, you probably know how much I LOVE enchiladas. In the past I have posted recipes for Chicken Enchiladas and Zucchini Enchiladas. A few years ago I posted Sausage Stuffed Zucchini Boats and they were such a hit that I started coming up with new stuffing ideas. These Zucchini Stuffed Chicken Enchiladas are some of my favorites! You can see all my zucchini recipes here.
These healthy stuffed zucchini boats are perfect for a low-carb, gluten-free diet. One boat has 11 grams of carbohydrates and 12 grams of protein. Plus, this recipe is a great way to use up leftover chicken.
Enchilada-stuffed zucchini tips
Here are some tips to make this recipe easier.
- Chicken ready to go: I usually have shredded chicken breasts on hand. I like to throw a package of chicken breasts in the slow cooker to use for recipes throughout the week. You can also use store bought rotisserie chicken to save time.
- Quick Enchilada Sauce: I like to make my own enchilada sauce (nothing beats homemade), but to speed up the process, you can use jarred sauce.
- Skip the blanching: I like to blanch the zucchini first so they roast faster. If that seems too much, don’t do it, just bake the stuffed zucchini for another 10 minutes.
- Advance preparations: Make the enchilada sauce, prepare the zucchini and cook the filling the day before baking the boats. Then when it’s time for dinner, stuff the squash and bake.
What to Serve with Zucchini Enchilada Boats
These zucchini enchilada boats would be delicious served with black beans, pinto beans, Mexican cauliflower rice, or cilantro lime rice.
How to freeze stuffed zucchini
These Zucchini Chicken Enchilada Boats will keep in the fridge for three days or in the freezer for three months. Thaw them overnight in the refrigerator and reheat in the microwave or oven until warm.
variations:
- Zucchini: Swap zucchini for yellow squash.
- meat: Substitute lean ground turkey or beef for the 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. Not sure what to do with leftover peppers and sauce? Freeze them in an ice cube tray, then transfer the cubes to a zip lock bag for next time.
- Herbs: Don’t like cilantro? Leave it out or use parsley.
MORE ENCHILADA RECIPE IDEAS
Chicken Enchilada Stuffed Zucchini Boats
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Chicken Enchilada Stuffed Zucchini Boats stuffed with shredded chicken, enchilada sauce, cheese and scallions are a delicious twist on a Mexican favorite.
For the enchilada sauce:
- olive oil spray ,
- 2 a clove of garlic, ground
- 1 or 2 tablespoons chipotle chili in adobo sauce, more if you like it spicy
- 1-1/2 glasses 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 gourd boats:
- 4 about 32 oz total medium zucchini
- 1 tsp oil
- 1/2 cup green onions, shredded
- 3 clove garlic, crushed
- 1/2 cup diced green pepper
- 1/4 cup chopped cilantro, plus more for decoration
- 8 or cooked chopped 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 dressing:
- 3/4 cup reduced fat shredded sharp cheddar
- cilantro for garnish
For the enchilada sauce:
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In a medium pot, spray the oil and sauté the garlic.
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Add the chipotle chili, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil.
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Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Meanwhile for the zucchini boats:
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Preheat oven to 400°F.
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Cut the squash in half lengthwise and scoop out the flesh with a small spoon or melon baller, leaving a 1/4″ thickness.
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Chop the removed zucchini flesh into small pieces and set aside.
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Heat the oil in a large pan and add the onion, garlic and paprika.
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Cook over medium-low heat for about 2-3 minutes, until tender.
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Add chopped zucchini and cilantro; season with salt and pepper and cook for about 4 minutes.
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Add the cumin, oregano, chili powder, water, and tomato paste and cook for a few more minutes, then add the chicken; stir and cook for another 3 minutes.
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Place 1/4 cup enchilada sauce in the bottom of a large (or 2 small) baking dish and place the zucchini halves cut side up.
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Using a spoon, fill each hollowed out squash with 1/3 cup of the chicken mixture, pressing down firmly.
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Top each with 2 tablespoons enchilada sauce and 1 1/2 tablespoons shredded cheese.
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Cover with foil and bake for 35 minutes until the cheese melts and the zucchini is soft.
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Top with onion and cilantro for garnish and serve with Greek yogurt or sour cream, if desired.
Serving: 2gourd boats, Calories: 232kcal, carbohydrates: 22Mr, proteins: 24Mr, Fat: 7Mr, cholesterol: 44mg, sodium: 820mg, fibers: 6Mr, Sugar: 9Mr
Keywords: Chicken Enchilada Stuffed Zucchini, Chicken Enchilada Zucchini Boats, Low Carb Chicken Enchiladas, Zucchini Chicken Enchiladas
