August 31, 2017

Chicken Enchilada Stuffed Zucchini

Chicken enchilada stuffed zucchini boats  – the best low carb enchiladas you can prepare at home in one hour {low-carb, gluten-free, clean eating}

If you love Mexican food but you’re also on low carb diet, this recipe is made for you! Zucchini boats are the best healthy alternative for tortillas or taco shells, trust me, you won’t miss the carbs from this delicious comfort food. These zucchini boats are filled with the original chicken enchilada mixture made from scratch, using cooked shredded chicken, onion, garlic, bell pepper, tomato, chili sauce, tomato sauce and herbs, and topped with a lot of cheese. This chicken enchilada stuffed zucchini is amazingly delicious and flavorful, also way more healthier than the tortilla wrapped ones.

Preparing this enchiladas is simple and easy. First prepare the zucchini boats by scooping out the flesh (save the flesh for other use, for example make this delicious and creamy carrot and zucchini soup).Choose a couple of wide zucchini, cut them in half , then using a spoon hollow out the centers, then pre-bake the boats until are softened.  While the zucchini is baking in the oven, prepare the chicken enchilada filling.

First cook, then shred the chicken breast or use store-bought rotisserie chicken – save 1/2 cup of the chicken broth for the enchilada sauce, you can freeze the rest for another use. In a large skillet sauté all the veggies, then add the chicken, finally the sauces and herbs. Stuff the zucchini boats with the enchilada mixture, top them with cheese and toss back into the oven for 10 minutes. That’s it! Not that difficult, isn’t it?!

 

I tried to make these Mexican flavored zucchini boats low in carbs, but if you’d like, feel free to add frozen corn, black beans or rice to the filing. Serve the boats with sour cream, guacamole or just plain straight out of the oven, you will not be disappointed!

If you took a liking to stuff zucchini, take a look at my Italian stuffed zucchini boats with pork mince recipe here, or if you are looking for a vegan recipe check out this veggies stuffed zucchini boats recipe here. Enjoy!

 

Diet: low carb, gluten free, clean eating

Chicken Enchilada Stuffed Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 3 medium zucchini
  • 1 large chicken breast cooked and shredded (1 cup)
  • 1½ cup tomato pasta
  • 1 tablespoon chili sauce or Sririacha sauce
  • ½ onion, finely chopped
  • 1-2 garlic cloves
  • ½ bell pepper, chopped
  • 1 tomato, chopped
  • ½ cup chicken broth
  • 1 tablespoon olive oil or butter
  • ½ cup grated cheese
  • salt
  • pepper
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ¼ teaspoon cumin
Let's get started!
  1. Boil chicken breast in salted water covered, on medium heat until it falls apart (about 25-30 minutes), then shred. Reserve ½ cup of broth for the enchilada sauce.
  2. Cut the zucchini in half lengthwise. Using a spoon scoop out the flesh and leave a ¼-inch rim to create the boats. (Save the flesh for soup or bread).
  3. Preheat the oven to 180ºC | 350ºF. Lightly grease an ovenproof dish.
  4. Place the zucchini boats into the dish, slightly season with salt and pepper. Bake the zucchini boats for 15-20 minutes, until the zucchini is softened.
  5. In a large skillet heat 1 tablespoon olive oil or butter, add the finely chopped onion, tomato and bell pepper, sauté until soft, add the minced garlic, season with salt, pepper, paprika, cumin and oregano.
  6. Stir in the shredded chicken breast, sauté for 2-3 minutes, then add the tomato sauce, chili sauce and the reserved chicken broth.
  7. Cook for 5-10 minutes on medium heat, stirring occasionally.
  8. Stuff the zucchini boats with the chicken sauce and top them with grated cheese.
  9. Bake the stuffed zucchini enchilada boats for 10-15 minutes, until the cheese is melted an has a golden brown color.
  10. Serve the enchilada boats warm,topped with cilantro.

 

 

Recommended products for this recipe:

 

 

Pin it for later!


 


Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: