Zucchini Enchiladas

Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By RIVERSOUL82

Gallery

Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
8
Yield:
8 zucchini enchiladas
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

    Advertisement

  • 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; protein 27.3g; carbohydrates 12g; fat 25.3g; cholesterol 100.2mg; sodium 693.5mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

chuckandrichard
Rating: 5 stars
05/30/2019
This was delicious (with my changes); I omitted the green peppers because I don't like them; I changed the chicken to hamburger meat (browning with the onions then draining); I used the 19 oz. can of red enchilada sauce; I cooked at 350 for 35 minutes. Longer cook time allowed the zucchini to be a little more tender (oh and spooning out the zucchini was a bear!). If you make it as the recipe calls for I think you will still like this dish. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
chuckandrichard
Rating: 5 stars
05/29/2019
This was delicious (with my changes); I omitted the green peppers because I don't like them; I changed the chicken to hamburger meat (browning with the onions then draining); I used the 19 oz. can of red enchilada sauce; I cooked at 350 for 35 minutes. Longer cook time allowed the zucchini to be a little more tender (oh and spooning out the zucchini was a bear!). If you make it as the recipe calls for I think you will still like this dish. Read More
Helpful
(1)
Betty 35
Rating: 5 stars
06/06/2019
My family loved this. Made it exactly like the recipe said. Soooo good. Read More
Patricia VanDyke
Rating: 5 stars
07/02/2019
Have made this several times we love it! I use the entire 8oz block of cream cheese and medium enchilada sauce. Delicious! Read More
Advertisement
Elizabeth Handley
Rating: 5 stars
05/30/2019
Used hamburger instead. Was delish! Read More
fruitdog
Rating: 5 stars
09/11/2021
I really liked these! I sautéed the bell (yellow), onion, added jalapeno and zucchini pulp for a bit before adding taco seasoning, cheese and garlic. Skipped the meat all together. Stuffed and topped with a homemade enchilada sauce and it was pretty good! Garnish with cilantro, tomato, onion, salsa guacamole or whatever you like! Will do again! Read More
© Copyright 2022 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/27/2022