Loaded Chicken Enchilada Zucchini Boats
Serves 410 mins prep30 mins cook
Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!
0 servings
What you need
Instructions
-1 Preheat oven to 400F. Spray a large baking dish or 9×13-inch pan with cooking spray; set aside. -1 Trim ends from zucchini, halve lengthwise, and use a spoon to hollow out centers to create boats, leaving a 1/8-inch margin intact. Discard hollowed out flesh (or add it to homemade hummus or soup). -1 Arrange zucchini in prepared dish and bake for about 20 minutes, or until softened. -1 While zucchini bakes, to a medium bowl add the shredded chicken, enchilada sauce, and stir to combine. -1 Remove zucchini from oven and evenly distribute the chicken down the hollowed out portion of the zucchini. -1 Evenly sprinkle with bell peppers, corn, and cheese. -1 Bake for about 8 minutes or until cheese has melted to your liking. -1 Evenly sprinkle with cilantro and optionally garnish with the toppings of your choice and serve immediately.View original recipe