Chicken Enchilada Zucchini Boats

Chicken Enchilada Zucchini Boats
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.3
  • Total Fat: 7.8 g
  • Cholesterol: 47.5 mg
  • Sodium: 432.3 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 22.0 g

View full nutritional breakdown of Chicken Enchilada Zucchini Boats calories by ingredient


Wonderful flavor and less carbs than tortillas Wonderful flavor and less carbs than tortillas
Number of Servings: 6


    12 oz Great Value Walmart boneless ,skinless chicken breast
    4 serving Onions, yellow, chopped finely
    1 tsp minced garlic
    1 1/2 cup Kraft Shredded 2% Mexican Four Cheese blend
    1 cup kernels Yellow Sweet Corn, Frozen
    1/2 tbsp Argo Cornstarch
    1/2 cup (8 fl oz) Water, tap
    14 oz Ortega Enchilada Sauce
    3 zucchini, try to find fat ones for better boats
    3 serving Tomatoes, Roma, Fresh, 1 Med
    2 serving Green Onion (fresh-1 stalk)


Preheat oven to 400f. Spray baking pans and set aside
Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats. Place boats in the prepared pan(s). Spray tops with olive oil spray. Bake about 20-25 minutes until nearly tender.
Meanwhile, heat 1 tbsp olive oil in a medium saucepan over medium=high heat. Once hot add onion and saute until soft about 3 minutes. Add minced garlic and saute 10 seconds longer.
Add enchilada sauce. In a measuring cup whisk water and cornstarch until dissolved. Add to enchilada sauce mixture. Bring to a light boil, stirring frequently. Allow to gently boil fpr 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
Remove zucchini boats from oven and spoon in chicken mixture. sprinkle with corn and then the cheese.
Place back in oven for 5-10 minutes until cheese is melted.
Cover with chopped tomatoes and green onions, if desired.

Serving Size: 3 zucchini makes 6 boats

Number of Servings: 6

Recipe submitted by SparkPeople user LADYLUK.