Being Latina, I adore all things involving tortillas, especially enchiladas. Unfortunately, I can’t have traditional tortillas while eating low-carb. However, being a rebel and refusing to give up the flavors I love without compromising my new eating habits, I made zucchini boat enchiladas as a healthier alternative. Let me just say, they were amazing!
I made this batch with left-over chicken, but you can probably use any kind of filling you would use with the traditional tortilla enchiladas. I hope you have the opportunity to try these out for yourself, but if not, I will be posting difference versions in future posts so stay tuned!
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Preheat oven to 400 degrees.
First, prepare your filling. Brown the meat, if it isn’t already cooked and add in your sauce directly onto the meat and/or veggie mix.
In this version I used left-over rotisserie chicken, but any meat will do.
You can use either homemade enchilada sauce or a store-bought version, but watch out for hidden carbs! Store-bought sauces often contain added sugar, so be careful to look at the nutrition label.
{I plan to post a recipe for a low-carb enchilada sauce you can make at home soon, so look out for that!}
Second, cut the ends off three large zucchinis, and slice them lengthwise. Next, core the zucchini using a spoon to remove all of the seeds and some of the meat. You’ll want to be careful not to remove too much of the zucchini’s meat or you’ll end up with a soggy mess when you bake them.
Season the zucchini with salt, pepper, and chili powder (optional) and bake for 5 minutes.
Once the zucchini is out of the oven, fill each “boat” with filling and bake for 12-15 minutes.
After baking, move the oven from bake to broil. Sprinkle the enchiladas with shredded cheese and boil for 2-4 minutes until cheese fully melts.
Top with cilantro and diced tomatoes, and let cool for 5 minutes before serving.
Enjoy!
- 3 Large zucchinis
- 1 lb. Cooked chicken (I used left-overs!)
- 1 Cup Enchilada sauce (prepared)
- ½ Cup Shredded cheese (whatever you like. I used Monterey Jack)
- ½ Medium diced tomato (optional)
- ¼ Cup chopped cilantro (optional)
- Salt & pepper
- Preheat oven to 400 degrees.
- Prepare filling. Brown the meat, if it isn't already cooked and add in your sauce directly onto the meat and/or veggie mix.
- Cut the ends off three large zucchinis, and slice them lengthwise.
- Next, core the zucchini using a spoon to remove all of the seeds and some of the meat. You'll want to be careful not to remove too much of the zucchini's meat or you'll end up with a soggy mess when you bake them.
- Season the zucchini with salt, pepper, and chili powder (optional) and bake for 5 minutes.
- Once the zucchini is out of the oven, fill each "boat" with filling and bake for 12-15 minutes.
- After baking, move the oven from bake to broil.
- Sprinkle the enchiladas with shredded cheese and boil for 2-4 minutes until cheese fully melts.
- Top with cilantro and diced tomatoes, and let cool for 5 minutes before serving.
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