Cooktop Cove: Watch how to make zucchini boat chicken enchiladas
Who doesn't love a good enchilada? The downside is that the traditional recipe is not ideal for anyone looking to cut back on carbohydrates, but you are in luck! With a few small adjustments, you can still enjoy this decadent dish without the guilt. The secret ingredient? Zucchini! The low-calorie, high-fiber, nutrient rich zucchini is a delicious alternative to processed and fortified flour tortillas.
This recipe is so delicious, you won't feel deprived at all. Plus, it's incredibly easy to do and you can whip it together with a few simple ingredients. For a step-by-step breakdown be sure to watch the video below.
Preparation Time: 30 minutes
Total Time: 60-75 minutes
4 zucchini, cut lengthwise
1/2 cup onions, finely chopped
3 garlic cloves, minced
1/2 bell pepper, finely chopped
1 tsp Cumin
1/2 tsp Oregano
1 tsp chili powder
1/2 tsp chicken stock
8 oz cooked chicken, shredded
3 tbsp chicken broth
1 19-oz can enchilada sauce
2 tbs fresh cilantro, chopped
1/2 cup Monterey Jack cheese
1. Scrape out the inside of each zucchini half and set aside. Do not discard the flesh.
2. In a skillet, combine onions, garlic, bell pepper, and zucchini flesh and allow to cook on medium heat until slightly softened. Add in cumin, oregano, salt, chili powder, chicken stock, chicken, 3 tablespoons of enchilada sauce and cilantro and allow to cook down for about 10 minutes until well blended.
3. Pour remaining enchilada sauce into the bottom of a 9x13 casserole reserving 1/2 cup. Place the zucchini boats on the pan. Fill each boat with the cooked mixture. Top with Monterey Jack cheese.
4. Cover the dish with aluminum foil and allow to cook at 400 degrees for 35-40 minutes. Drizzle with more enchilada sauce if desired.
Pro tip: Not in the mood for chicken? You can simply add more veggies to the ingredients and omit the meat altogether!
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