Zucchini Enchiladas

Name: Zucchini Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
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

4.8

(6)

6 Reviews

1 Photo

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

Recipe by RIVERSOUL82

Updated on January 14, 2022

1

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

5 mins

Total Time:

55 mins

Servings:

8

Yield:

8 zucchini enchiladas

Jump to Nutrition Facts

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

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