ZUCCHINI ENCHILADAS
An easy, delicious, low-carb dinner. Zucchini boats stuffed with cheesy, creamy chicken and peppers. All the flavor of enchiladas without the tortillas!
Provided by RIVERSOUL82
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 12 g, Cholesterol 100.2 mg, Fat 25.3 g, Fiber 1.9 g, Protein 27.3 g, SaturatedFat 10.9 g, Sodium 693.5 mg, Sugar 3.6 g
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Cecilua Hulsey
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them better if I had used a spicier enchilada sauce.
Meghan Tucker
[email protected]I'm not a huge fan of zucchini, but I really enjoyed these enchiladas. The zucchini was cooked perfectly and the filling was flavorful and cheesy.
Rambharat Sah
[email protected]Delicious! I made these enchiladas for dinner last night and my family loved them. The zucchini was a great addition and added a bit of freshness to the dish.
Christalyn Star
[email protected]These enchiladas were easy to make and very tasty. I used a store-bought enchilada sauce and they still turned out great.
Fahd
[email protected]I loved these enchiladas! The zucchini was a great way to add some extra vegetables to the dish, and the filling was flavorful and satisfying. I will definitely be making these again.
MNasir Naseer
[email protected]These enchiladas were delicious! I made them exactly as the recipe said and they turned out perfect. The zucchini was cooked perfectly and the filling was flavorful and cheesy. I will definitely be making these again.
Henry Reina
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them. I especially liked the zucchini filling, which was a nice change from the usual meat filling.
Shahmeer Ali
[email protected]These enchiladas were easy to make and very tasty. I used a store-bought enchilada sauce and they still turned out great. The zucchini was a nice addition and added a bit of freshness to the dish.
Muhammad Qasim Jamali
[email protected]I've made these enchiladas twice now and they're always a crowd-pleaser. The zucchini is a great way to sneak some extra veggies into your meal, and the filling is packed with flavor. I love that I can make these ahead of time and they still taste gr
Ladyfaircater Cater
[email protected]These zucchini enchiladas were a hit! The zucchini was perfectly cooked and the filling was flavorful. I loved the addition of the corn and black beans, which added a nice texture and sweetness. The enchilada sauce was also delicious and had just the