Chicken Enchilada-Stuffed Zucchini Boats
Nutrition Information
  • Serves: 6
  • Serving Size: 1 boat
  • Calories: 260
  • Fat: 11 g
  • Carbohydrates: 10 g
  • Sodium: 740 mg
  • Fiber: 2 g
  • Protein: 29 g
  • Cholesterol: 90 mg
Type: Entree
Cuisine: Mexican
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 3 medium-sized zucchini
  • 3 cups cooked chicken breast, shredded (about 1.25 lbs raw chicken)
  • 1 cup yellow onion, chopped
  • 2-3 charred Hatch green chile peppers, seeds removed and chopped (or 1 (4.5-ounce) can diced chiles)
  • ½ cup low-fat sour cream
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic salt
  • ½ teaspoon black pepper
  • 1 (15-ounce) can red or green enchilada sauce
  • 1 cup cheddar cheese, shredded
  • Chopped cilantro and sliced avocado, for garnish
Instructions
  1. Preheat oven to 375 degrees F. Remove zucchini stems and slice in-half, lengthwise. Using a melon-baller or spoon, scoop out and and discard the seeds, careful not to puncture the bottom or sides. (The boats should be approx. ¼-inch thick.) Arrange in a 9x13-inch casserole dish and set aside.
  2. In a large bowl, add chicken, onion, chile peppers, sour cream, cumin, chili powder, garlic salt and black pepper. Stir to combine. Portion a heaping ½-cup of mixture into each zucchini boat.
  3. Pour enchilada sauce on top, and sprinkle with cheese. Bake for 25-30 minutes, until cheese is browned and bubbly.
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