Zucchini Enchiladas are filled with chicken, drenched with enchilada sauce and covered with tons of cheese! It’s a low carb dinner that doesn’t taste low carb!
Zucchini Enchiladas Recipe originally from October 2014! An oldie but a goodie!! Enjoy, friends! xo
You guys! Gilmore Girls is on Netflix 🙂 The 15-year-old girl in me just screamed. At first, my husband thought I was dumb for (1) watching tv and (2) watching Gilmore Girls. But, good news bears! Now I think he’s more into it than I am.
….my job here is done.
If you recall, the exact same thing happened with Gord and Friday Night Lights. Gosh, I’m good at this job.
Anyways…..
ZUCCHINI!!
{great segue, Lauren}
That’s what I’m talking about with you crazy kids today.
Growing up my mom made stuffed zucchini and it was no bueno. Like mushy green zucchini boats filled with breadcrumbs and…mushrooms maybe? I don’t remember, but not good not good not good.
So, I decided to take matters into my own hands and make some fabulous enchilada stuffed zucchini based loosely on my Enchilada Stuffed Mushrooms, Skinnytaste’s Chicken Enchilada Stuffed Zucchini Boats and Gimme Some Oven’s homemade Enchilada Sauce. And by ‘based loosely’ I mean those recipes were rolling around in my head for days and I finally got the zucchinis I needed to make the magic happen.
Anyways, this recipe overall is pretty simple to make and omg, it’ll make you WANT to eat zucchini. Maybe even two. I think it may have something to do with all that melty cheese. Just a thought.
If ever there was a recipe to make you swoon with delight, it probably would be this one.
Give this recipe a try, friends. You won’t be sorry.
Now if you’ll excuse me, I have more Gilmore Girls to watch.
Zucchini Enchiladas
Zucchini Enchiladas are filled with chicken, drenched with enchilada sauce and covered with cheese! A dinner that doesn't taste low carb!
Ingredients
- 4 medium zucchini
- salt & pepper to taste
for the enchilada sauce-
- 2 tablespoons vegetable or canola oil
- 2 tablespoons all purpose flour
- 2 cups chicken stock
- 3 heaping tablespoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
for the filling-
- 3 cups cheddar cheese grated and divided
- 4 oz. low fat cream cheese
- 1 1/2 cups chicken cooked and cubed
- 1 teaspoon cumin
- salt & pepper to taste
- 1/4 cup chicken stock
- top with cilantro and sour cream if desired
Instructions
-
Preheat oven to 400 degrees. Lightly spray 9x13 glass dish with non stick cooking spray and set aside.
-
Slice all zucchinis lengthwise and scoop out seeds to create a valley in each half zucchinis. Place into prepared baking dish and sprinkle with salt and pepper. Bake for 30 minutes.
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Meanwhile, make the enchilada sauce. Pour oil into small saucepan and heat over medium heat. Sprinkle in flour and whisk. Cook down 1 minute before whisking in chicken stock. Pour in liquid and whisk to remove lumps. Stir in seasonings and simmer 5 minutes. Reduce heat to low.
-
For the filling, stir 1 1/2 cups grated cheddar cheese together with cream cheese, chicken, cumin, salt and pepper and chicken stock until moist and all ingredients are equally distributed.
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Once zucchini boats are done baking and are tender, divide filling into each zucchini. Top with as much hot enchilada sauce as you'd like and then top with remaining cheddar cheese. Bake another 10 minutes until warmed through and broil the last 2 minutes to brown the tops. Remove from the oven, cool 5 minutes and serve.
Other recipes you might like:
Healthy Crock Pot Chicken Enchilada Casserole
Matt Robinson says
October 24, 2014 at 7:21 amThese look absolutely amazing and I can’t wait to try!
Rachel J says
October 24, 2014 at 8:22 amCan’t wait to try this recipe Lauren! Also, I LOVE Gilmore Girls as well! It’s the best. Have a great weekend!
Stacey @ Bake.Eat.Repeat. says
October 24, 2014 at 8:33 amI love love love zucchini! And making them into enchiladas sounds like the best idea ever! These look amazing!
Jocelyn @BruCrew Life says
October 24, 2014 at 9:02 amI absolutely loved Gilmore Girls when it was on…I cannot wait to rewatch them on Netflix. And these stuffed zucchini look amazing. The cheesy goodness is calling my name!
Aggie says
October 24, 2014 at 11:07 amThis zucchini looks freaking amazing. Love!
TiffH says
October 25, 2014 at 3:26 pmMmm zucchini enchilda, sounds good to me! And I was so excited when I saw gilmore girls on Netflix, I totes binge watched and have already finished rewatching all 7 seasons. Love those girls!
Dorothy @ Crazy for Crust says
October 27, 2014 at 5:24 amGG was the best show on TV, hands down!! I still like to watch reruns and now it’s on Netflix??!!! Yay!!
Also? LOVE these enchiladas, with zucchini? Genius.
Dana says
October 27, 2014 at 9:14 amLove, love, love Gilmore Girls!!
Erin @ Dinners, Dishes and Desserts says
October 27, 2014 at 6:42 pmI did not find GG until I was 26, and even then I thought it was the best show on TV, I LOVE it!!! I can not believe you have your husband on board, mine can not stand it.
These enchiladas are such a great idea! I love any excuse to use zucchini!
Megan {Country Cleaver} says
October 30, 2014 at 4:41 amI’m over the top excited for two things – these enchiliadas and Gilmore Girls!! I smell a weekend binge on both!
Lisa Cain says
October 31, 2014 at 4:15 amThank you for the wonderful recipe. I/we tried it out last night. I have a dear friend (Charlotte) visiting from out of town, (former neighbor) we used to love to cook together and when we are able to visit, we still love to cook together. So, we shared in the experience of making your recipe last night. What a hit!
We made one minor adjustment by adding a cup of fire roasted tomatoes to sauce. EVERYONE loved it
I am very excited to have your enchilada sauce recipe, I’ll be using thing from here on out, no more can sauce!
Thanks again and Happy Halloween!
p.s.-the websites I am sharing belong to my beautiful and amazingly talented friend Charlotte. All this and she can cook too! 🙂 Enjoy perusing her beautiful work and please, feel free to share her with your followers.
Barb says
May 6, 2015 at 7:16 pmis there a nutritional infO on your recipes
Molly says
June 2, 2015 at 4:37 pmWe just made these tonight and they were AWESOME. Thanks for all the great recipes, you have yet to disappoint. I even have your cookbook and wish you’d come out with another. 🙂
Becky says
August 8, 2015 at 10:39 amDelicious!!!!
Michelle says
April 8, 2016 at 4:55 pmMade these tonight, and the family loved them! We’re trying to eat less meat, so I left out the chicken, and added black beans. Next time I may add some brown rice to the mix. Really good!
Faith says
July 20, 2016 at 3:15 pmMade these tonight and the hubby loved them! They are on the ‘please make again list’. I love this is a grain-free approach to enchiladas.
Candace says
December 18, 2016 at 11:32 pmI made these and they were incredible! Loved the homemade enchilada sauce — you could do so much with it!
Janet O. says
June 14, 2017 at 9:11 amLove love this recipe! I make it all the time. 🙂
David H says
February 27, 2018 at 6:50 amIs it possible for you to put a nutritional statement with your recipes? They are great recipes and I have tried many, just would like to keep my arteries healthy. These are great tasting.
Kathy Harris says
April 9, 2018 at 10:38 amI wonder if this would translate well with eggplant? My boyfriend LOVES hat show, but I can’t stand it. I’m more of an NCIS gal.
Amber Ross says
June 18, 2018 at 5:37 pmThese look amazing! Can’t wait to try them with my home grown zucchini’s!!
Wanda says
June 19, 2018 at 10:57 pmOooohhh……these look delicious! Can’t wait to try and make them!
Lindsay says
September 15, 2018 at 7:01 pmThis is soooo yummy! I make these at least once a month. I have made them for friends for dinner and they have raved about them to others. Such a great heathy twist on enchiladas (but they still have plenty of gooey cheese!)