Craving a mouthwatering Mexican-inspired dish that's both healthy and incredibly delicious? Look no further! These Chicken Enchilada Stuffed Zucchini Boats are about to revolutionize your dinner routine. Imagine tender zucchini boats packed with juicy shredded chicken, smothered in rich enchilada sauce, and topped with melted cheese - all while keeping things light and nutritious. This recipe is a game-changer for anyone wanting to enjoy classic comfort food without the guilt.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium zucchini
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onion
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.
- Wash zucchini thoroughly and trim off the ends. Cut each zucchini lengthwise in half. Using a small spoon, carefully scoop out the inner seeds and flesh, creating a boat-like cavity. Leave about 1/4 inch of flesh around the edges to maintain structural integrity.
- In a mixing bowl, combine shredded chicken, diced onion, half of the enchilada sauce, salt, and pepper. Mix well to ensure even distribution of flavors.
- Arrange zucchini boats on the prepared baking sheet, cut side up. Spoon the chicken mixture evenly into each zucchini boat, pressing gently to fill completely.
- Pour the remaining enchilada sauce over the stuffed zucchini boats, ensuring each boat is well-coated.
- Sprinkle shredded cheese evenly over the top of each zucchini boat, covering the chicken filling.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until zucchini is tender and cheese is melted and slightly golden.
- Remove from oven and let cool for 5 minutes before serving. Optional: garnish with fresh chopped cilantro or green onions.
Tips
- Choose zucchini that are similar in size for even cooking and consistent presentation.
- Don't skip scooping out the seeds - this creates the perfect "boat" and prevents watery results.
- Pat the zucchini dry after scooping to ensure a crisp texture and prevent excess moisture.
- For extra flavor, consider adding a dash of cumin or chili powder to your chicken mixture.
- If you want a spicier version, use a hot enchilada sauce or add some diced jalapeños.
- Let the zucchini boats rest for a few minutes after baking to allow the cheese to set and flavors to meld.
- For a lighter version, use low-fat cheese and lean chicken breast.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 75mg
