Enchilada Stuffed Zucchini Boats

These chicken enchilada stuffed zucchini boats are super easy, low carb and delicious! These enchilada stuffed zucchini boats make great lunches and the leftovers are delicious!

I always have a plethora of zucchini in the summer and I am always looking for ways to use it up. These are one of my favorite ways to use them up.

You can also stuff these zucchini boats with my crock pot creamy salsa chicken RECIPE HERE.

What you need to make these enchilad stuffed zucchini boats:

serves 4-6 people

1. 8 small zucchini or italian squash
2. 1-1/2 large cooked chicken breast – like a rotisserie chicken
3. 1 – 8 ounce package of cream cheese
4. 4 ounce can of diced green chilies
5. 1/2 cup shredded cheese – cheddar or a blend

Instructions:

• Preheat oven to 350 F.
• Spray the bottom of the pan with some olive oil or non-stick cooking spray.
• Slice the zucchini in half and scrape out the seeds and center part of the zucchini, dice up the center parts of the zucchini you remove and set it aside.
• Microwave the cream cheese for 1 minutes.
• Dice the cooked chicken breast.
• Add diced chicken and diced zucchini to cream cheese along with the diced chilies.
• Stir everything together.
• Spoon into the zucchini boats and bake uncovered for 35 minutes.
• Add cheese to tops and bake for 15 additional minutes.
• Optional – Top with salsa, avocado, sour cream, olives, cilantro, etc.

Print

Enchilada Stuffed Zucchini Boats

Course Dinner, Lunch, Main Dish

Cuisine Chicken, Dinner, Low Carb, Mexican

Keyword Chicken, Dinner, Easy Recipes, enchilada, Healthy, Healthy Recipes, low carb, Mexican, Weekend Dinner, Weeknight Dinner

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 people

Ingredients

• 8 small zucchini or italian squash
• 1-1/2 large cooked chicken breast - like a rotisserie chicken
• 1 - 8 ounce Package of cream cheese
• 4 ounce can of diced green chilies
• 1/2 cup shredded cheese - cheddar or a blend

Instructions

• Preheat oven to 350 F.
• Spray the bottom of the pan with some olive oil or non-stick cooking spray.
• Slice the zucchini in half and scrape out the seeds and center part of the zucchini, dice up the center parts of the zucchini you remove and set it aside.
• Microwave the cream cheese for 1 minutes.
• Dice the cooked chicken breast.
• Add diced chicken and diced zucchini to cream cheese along with the diced chilies.
• Stir everything together.
• Spoon into the zucchini boats and bake uncovered for 35 minutes.
• Add cheese to tops and bake for 15 additional minutes.
• Optional - Top with salsa, avocado, sour cream, olives, cilantro, etc.