Chicken Enchilada Stuffed Zucchini Boats

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Chicken Enchilada Stuffed Zucchini Boats filled with shredded chicken, enchilada sauce, cheese, and scallions is a tasty twist on a Mexican favorite. Serve them with cilantro lime rice to make it 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. Years ago, I posted Sausage-Stuffed Zucchini Boats, and they were such a hit that I started coming up with new stuffing ideas. These Chicken Enchilada-Stuffed Zucchinis are some of my favorites! You can see all my zucchini recipes here.

These healthy stuffed zucchini boats are perfect for low-carb and gluten-free diets. One boat has 11 grams of carbs and 12 grams of protein. Plus, this recipe is a great way to use up leftover chicken.

Enchilada-Stuffed Zucchini Tips

Here are a few tips to make this recipe simpler.

Chicken Ready to Go: I usually have shredded chicken breast 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 love making my ownenchilada sauce (nothing beats homemade), but to speed up the process, you can use jarred sauce.
Skip Blanching: I like to blanch the zucchini first so that it bakes faster. If that seems like too much work, don’t do it, and just bake the stuffed zucchini an additional 10 minutes.
Prep Ahead: Make the enchilada sauce, prep the zucchini, and cook the stuffing the day before baking the boats. Then when it’s time for dinner, stuff the zucchini and bake.

What to Serve with Enchilada Zucchini 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 chicken enchilada zucchini boats will hold in the fridge for three days or in the freezer for three months. Thaw them overnight in the refrigerator and reheat them in the microwave or oven until warm.

Variations:

Zucchini: Swap zucchini for yellow squash.
Meat: Substitute lean ground turkey or beef for 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 the leftover peppers and sauce? Freeze them in an ice cube tray and then transfer the cubes to a zip-locked bag for next time.
Herbs: Don’t like cilantro? Omit it or use parsley.

MORE ENCHILADA RECIPE IDEAS

Chicken Enchilada Stuffed Zucchini Boats

232 Cals
24 Protein
22 Carbs
7 Fats

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Chicken Enchilada Stuffed Zucchini Boats filled with shredded chicken, enchilada sauce, cheese, and scallions is a tasty twist on a Mexican favorite.

For the 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

For the zucchini boats:

4 about 32 oz total medium zucchini
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

For the Topping:

3/4 cup reduced fat shredded sharp cheddar
cilantro for garnish

For the enchilada sauce:

In a medium saucepan, spray oil and sauté garlic.
Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil.
Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Meanwhile For the Zucchini Boats:

Preheat oven to 400°F.
Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
Chop the scooped out flesh of the zucchini in small pieces and set aside.
In a large saute pan, heat oil and add onion, garlic and bell pepper.
Cook on medium-low heat for about 2-3 minutes, until tender.
Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes.
Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.
Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up.
Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.
Cover with foil and bake 35 minutes until cheese is melted and zucchini is tender.
Top with scallions and cilantro for garnish and serve with Greek yogurt or sour cream, if desired.