Low-Carb Chicken Enchilada Zucchini Boats
Recipe type: Low-Carb
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 3 (6 enchiladas total)
Recipe for low-carb chicken enchiladas.
  • 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
  1. Preheat oven to 400 degrees.
  2. Prepare filling. Brown the meat, if it isn't already cooked and add in your sauce directly onto the meat and/or veggie mix.
  3. Cut the ends off three large zucchinis, and slice them lengthwise.
  4. 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.
  5. Season the zucchini with salt, pepper, and chili powder (optional) and bake for 5 minutes.
  6. Once the zucchini is out of the oven, fill each "boat" with filling and bake for 12-15 minutes.
  7. After baking, move the oven from bake to broil.
  8. Sprinkle the enchiladas with shredded cheese and boil for 2-4 minutes until cheese fully melts.
  9. Top with cilantro and diced tomatoes, and let cool for 5 minutes before serving.
Recipe by Mama's Hungry at http://mamashungry.com/2016/04/04/low-carb-chicken-enchilada-zucchini-boats/