Description
A healthy, low-carb version of enchiladas featuring zucchini boats filled with savory chicken and rich enchilada sauce.
Ingredients
Scale
- 4 medium zucchini, halved lengthwise
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken breast, shredded
- 1 cup sugar-free enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 1/2 cups shredded Mexican cheese blend
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeño, thinly sliced
- 1/2 avocado, diced
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the zucchini: Slice each zucchini in half lengthwise and scoop out the centers.
- Arrange the hollowed zucchini halves cut-side up in a large baking dish.
- Sauté the chopped red onion in olive oil until softened, then add garlic and reserved zucchini flesh.
- Combine shredded chicken, enchilada sauce, chili powder, cumin, paprika, salt, and pepper.
- Fill the zucchini boats with the chicken mixture.
- Top with shredded cheese.
- Bake for 20-25 minutes until zucchini is tender and cheese is bubbly.
- Garnish with cilantro, jalapeños, and avocado. Serve warm with sour cream.
Notes
Make-ahead: Prepare zucchini and chicken mixture a day ahead. Use air fryer for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg