Description
Chicken Enchilada Stuffed Zucchini Boats combine tender shredded chicken, spicy chipotle enchilada sauce, sharp cheddar cheese, and fresh vegetables, all baked inside hollowed-out zucchini for a delicious and healthy Mexican-inspired meal.
Ingredients
Scale
Enchilada Sauce
- Olive oil spray
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce (more if you like 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
Zucchini Boats and Filling
- 4 medium zucchini, about 32 oz total
- 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
- 3/4 cup reduced fat shredded sharp cheddar cheese
- Cilantro for garnish
Instructions
- Prepare the Enchilada Sauce: Spray a saucepan with olive oil and sauté the minced garlic over medium heat until fragrant. Add chipotle chile in adobo sauce, tomato sauce, chipotle chili powder, ground cumin, and chicken broth. Season with kosher salt and fresh pepper, then simmer the sauce gently for about 10-15 minutes until flavorful and slightly thickened.
- Prepare the Zucchini Boats: Preheat the oven to 375°F (190°C). Wash and slice the zucchini lengthwise. Using a spoon, carefully scoop out the seeds and some flesh to create hollow boats, reserving the scooped zucchini flesh for the filling.
- Make the Filling: In a skillet, heat 1 tsp oil over medium heat. Add chopped green onions, crushed garlic, diced green bell pepper, and the reserved zucchini flesh. Sauté until vegetables are tender. Stir in the shredded chicken, cumin, dried oregano, chipotle chili powder, tomato paste, water or chicken broth, salt, and pepper. Cook for a few minutes until ingredients are well combined and heated through.
- Assemble the Boats: Place the hollowed zucchini boats on a baking dish. Fill each boat generously with the chicken and vegetable mixture. Spoon the enchilada sauce evenly over the filled boats.
- Add Cheese and Bake: Sprinkle the shredded sharp cheddar cheese evenly on top of the sauce-covered zucchini boats. Bake in the preheated oven for about 30 minutes until the zucchini is tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle fresh chopped cilantro on top for garnish. Serve warm as a main dish or a hearty appetizer.
Notes
- Adjust the amount of chipotle chile in adobo sauce to control the spice level.
- Use reduced-fat cheddar to keep the dish lighter without sacrificing flavor.
- The zucchini boats make a great low-carb alternative to traditional enchiladas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute the chicken with black beans or cooked lentils.
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 232 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 44 mg
