How to Make Tasty Chicken enchilada Zucchini boats


Chicken enchilada Zucchini boats. If you've been following my blog for a while, you probably know how much I LOVE enchiladas. Keywords: Chicken Enchilada Stuffed Zucchini, chicken enchilada zucchini boats, low carb chicken enchiladas, zucchini chicken enchiladas. Remove zucchini from oven and spoon chicken mixture into zucchini.

Heat the oil in a pan over medium heat. Place zucchini in the dish and stuff them with the chicken filling and top with the remaining enchilada sauce and cheese. Fun take on classic Chicken Enchiladas. You can cook Chicken enchilada Zucchini boats using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken enchilada Zucchini boats

  1. Prepare 2 cups of (about 1 lb) cooked and shredded chicken.
  2. Prepare 4 of medium zucchini (about 2.5 lbs), sliced in half thru length.
  3. Prepare 1.5 Tbsp of olive oil.
  4. Prepare 1/2 cup of FINELY CHOPPED yellow onion.
  5. You need 2 of garlic cloves.
  6. Prepare 1 (15 oz) of tomato sauce.
  7. It's 1 Tbsp of ancho chili powder.
  8. Prepare 1 tsp of ground cumin.
  9. It's 1/2 tsp of paprika.
  10. Prepare 2/3 cup of water.
  11. Prepare 1.5 tsp of cornstarch.
  12. You need 2/3 cup of frozen corn.
  13. Prepare 1.25 cups of shredded Mexican blend cheese.
  14. Prepare of For serving: diced Roma tomatoes, chopped cilantro. Optional: chopped yellow onion, light sour cream.

Easy to make CHICKEN ENCHILADA ZUCCHINI BOATS! A tasty way to eat more veggies that the whole family will love! A fun alternative to a traditional enchilada with tortillas, making this a gluten free dish,and a tasty way to ensure we're eating more veggies! Zucchini boats stuffed with tender chicken simmered in bone broth, fajita veggies, and classic spices.

Chicken enchilada Zucchini boats step by step

  1. Preheat oven to 400 degrees. Scoop centers from zucchini while leaving a 1/4" rim to create boats..
  2. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes. Bake in preheated oven until zucchini is nearly tender, approx 20-25 minutes..
  3. While baking zucchini, heat remaining.5 Tbsp olive oil in med saucepan over med-high heat. Once hot, add onion and sauté 3-4 minutes until soft. Add garlic and sauté for an additional 10 seconds. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika..
  4. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken..
  5. Remove zucchini from oven and spoon in chicken mixture. Sprinkle tops with corn and then cheese blend. Return to oven and bake an additional 5-10 minutes until cheese has melted and zucchini is tender..
  6. Serve warm topped with diced tomatoes and cilantro. Optional: onions and sour cream..

Top with vegan sour cream, cheese, and fresh cilantro! Chicken Enchilada Zucchini Boats (keto, low-carb, + paleo). Chicken Zucchini Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. The enchilada sauce soaks into the chicken to keep it extra moist and juicy, there's corn and red and yellow bell peppers for flavor and texture, and the melted cheese is my favorite part. My boats were already loaded to the max and couldn't hold any more goodies even though I was tempted to try.

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