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Zucchini Enchiladas
Zucchini Enchiladas
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Low-carb enchiladas: Zucchini base layered with seasoned chicken, enchilada sauce, and cheese.
Ingredients:
  • 4 medium zucchini
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 4 cups cubed cooked chicken
  • 1 (4 ounce) package cream cheese
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (10 ounce) can enchilada sauce
  • 1 (8 ounce) package shredded extra-sharp Cheddar cheese
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Prepare zucchini boats by removing ends and slicing them lengthwise. Remove centers, leaving a 1/4-inch wall. Arrange on a rimmed baking sheet.
  • In a large saucepan, warm olive oil over medium-low heat. Cook and stir onion and bell pepper until onion is soft and translucent, about 5 minutes. Take off the heat and mix in cooked chicken, cream cheese, and taco seasoning until creamy and well blended.
  • Evenly stuff zucchini boats with chicken mixture. Pour enchilada sauce generously over each, ensuring all zucchini is coated and the bottom of the sheet is just covered. Sprinkle Cheddar cheese on top of each boat.
  • Place dish in the warm oven until the cheese turns golden, typically 25 minutes. Allow to cool for 5 minutes before enjoying.

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