Name: Chicken Enchilada Zucchini Boats
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: american
Ingredients: 2 cups shredded rotisserie chicken (white meat); 8 oz package frontera red chili enchilada sauce; 4 large zucchinis, sliced in half lengthwise and scooped out to create a “boat”; 1/2 cup shredded mexican cheese; 1/4 cup chopped fresh cilantro; diced tomatoes; sliced red onion; diced avocado; sliced jalapeno

Description

Easy Chicken Enchilada Zucchini Boats with red chili sauce and melted cheese. A 30 minute meal that’s gluten free, low carb, high protein and perfect for a weeknight dinner.

Scale

Ingredients

Chicken Enchiladas

2 cups shredded rotisserie chicken (white meat)
8 oz package frontera red chili enchilada sauce
4 large zucchinis, sliced in half lengthwise and scooped out to create a “boat”
1/2 cup shredded mexican cheese
1/4 cup chopped fresh cilantro

OPTIONAL TOPPINGS:

diced tomatoes
sliced red onion
diced avocado
sliced jalapeno

Instructions

Preheat oven to 350 degrees F.
In a medium bowl add shredded rotisserie chicken and enchilada sauce. With a fork, mix everything together so the chicken is completely coated.
In a 13×9 inch baking dish, add zucchini boats flesh side facing up. Scoop the chicken mixture into the “boat” part of the zucchini.
Sprinkle with shredded mexican cheese.
Cover the baking dish with tin foil. Bake for 20 minutes.
Remove the tin foil from the pan. Bake for another 5 minutes uncovered.
Garnish with fresh cilantro. Serve.
Add additional toppings for more deliciousness!

Nutrition

Serving Size: 2 zucchini boat
Calories: 151
Sugar: 2 g
Sodium: 723 mg
Fat: 4 g
Saturated Fat: 2 g
Carbohydrates: 14 g
Fiber: 6 g
Protein: 17 g
Cholesterol: 32 mg

Keywords: gluten free recipes, stuffed zucchini boats, chicken enchiladas, simple chicken recipes, baked chicken recipes, low carb, 30 minute meals, zucchini boats, kid friendly, easy mexican food, healthy dinner ideas