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Zucchini Enchiladas
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Zucchini Enchiladas

Zucchini Enchiladas are filled with chicken, drenched with enchilada sauce and covered with cheese! A dinner that doesn't taste low carb!
Course Dinner
Cuisine Mexican
Keyword zucchini enchiladas
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 548kcal
Author Lauren

Ingredients

  • 4 medium zucchini
  • salt & pepper to taste

for the enchilada sauce-

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 if desired
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 548kcal | Carbohydrates: 19g | Protein: 33g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 123mg | Sodium: 1190mg | Potassium: 884mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2025IU | Vitamin C: 36.4mg | Calcium: 693mg | Iron: 2.6mg