Zucchini Enchiladas

4.8
(6)

An easy, delicious, low-carb dinner. Zucchini boats stuffed with cheesy, creamy chicken and peppers. All the flavor of enchiladas without the tortillas!

1
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
8
Yield:
8 zucchini enchiladas

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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.

  3. Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.

  4. Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.

  5. Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

Cook's Note:

If you don't have cooked chicken on hand, cut boneless, skinless chicken breasts into bite-sized pieces and add to the saute pan a few minutes after starting the onions/peppers. Cook until no longer pink in the center.

Nutrition Facts (per serving)

385 Calories
25g Fat
12g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 385
% Daily Value *
Total Fat 25g 32%
Saturated Fat 11g 55%
Cholesterol 100mg 33%
Sodium 694mg 30%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 27g
Vitamin C 32mg 161%
Calcium 249mg 19%
Iron 2mg 10%
Potassium 533mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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