Chicken Enchilada Zucchini Boats – CE
baked tortilla chips and salsa, avocado
  • Clean Eating
  • low carb, poultry
Chicken Enchilada Zucchini Boats – CE
baked tortilla chips and salsa, avocado
  • Clean Eating
  • low carb, poultry
Servings:

Ingredients

Prep
  • cooking spray
  • 6 zucchini
  • 3 C deli rotisserie chicken
  • 2 1/2 C enchilada sauce
  • 1/2 C frozen chopped onion
  • 1 t cumin
  • 1 t garlic powder
  • salt and pepper to taste
  • 3 C Mexican cheese blend divided
On Cooking Day
  • 2 avocados
  • 1 pkg baked tortilla chips
  • 2 C salsa

Instructions

To Assemble
  1. Grease a baking dish with cooking spray.
  2. Slice zucchini in half lengthwise. With a spoon, scoop out the flesh of the zucchini to make a “boat” for the toppings.
  3. Add the next 6 ingredients and half of the cheese to a large bowl and toss to combine.
  4. Evenly scoop the filling into each of the “boats”. Top with the remaining cheese and cover with foil.
To Cook
  1. Bake, uncovered, in a 400 degree oven for 20-25 minutes, or until cheese is melted.
  2. Cut avocado into slices and serve with baked tortilla chips and salsa.

Ingredients

Prep
  • cooking spray
  • 6 zucchini
  • 3 C deli rotisserie chicken
  • 2 1/2 C enchilada sauce
  • 1/2 C frozen chopped onion
  • 1 t cumin
  • 1 t garlic powder
  • salt and pepper to taste
  • 3 C Mexican cheese blend divided
On Cooking Day
  • 2 avocados
  • 1 pkg baked tortilla chips
  • 2 C salsa

Instructions

To Assemble
  1. Grease a baking dish with cooking spray.
  2. Slice zucchini in half lengthwise. With a spoon, scoop out the flesh of the zucchini to make a “boat” for the toppings.
  3. Add the next 6 ingredients and half of the cheese to a large bowl and toss to combine.
  4. Evenly scoop the filling into each of the “boats”. Top with the remaining cheese and cover with foil.
To Cook
  1. Bake, uncovered, in a 400 degree oven for 20-25 minutes, or until cheese is melted.
  2. Cut avocado into slices and serve with baked tortilla chips and salsa.
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