Chicken Enchilada Stuffed Zucchini Boats
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Skinnytaste · by Gina Homolka★ 5.0 (46)

Chicken Enchilada Stuffed Zucchini Boats

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 52%
CARBS 19G31% OF CAL
5G FIBER0G ADDED0G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 8G30% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Zucchini halves filled with shredded chicken in a spiced enchilada sauce, topped with cheese and scallions. A low-carb twist on enchiladas that is hearty and satisfying. Baked until the zucchini is tender.

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Nutrition & ingredients

Ingredients

serves 4
  • olive oil spray
  • 2 garlic cloves (minced)
  • 1 or 2 tbsp chipotle chile in adobo sauce (more if you like it spicy)
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt and fresh pepper to taste
  • 4 about 32 oz total medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 3 tbsp water or chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • 3/4 cup reduced fat shredded sharp cheddar
  • cilantro for garnish
PREP
15M
SODIUM
1303MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.