Chicken Enchilada Zucchini Boats
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $15.00
- Nutrition
- 580 cal · 48g protein
- high-protein
- make-ahead
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Chicken Enchilada Zucchini Boats is a Mexican weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $15 in groceries. You'll need 1 pan + 1 bowl, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 9x13 baking dishDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 4 count zucchini
- 1 can gluten-free red enchilada sauce
- 4 oz cream cheese
- 1½ cups shredded Mexican-blend cheese
- 1 tsp cumin
- 3 count green onions
Steps
- Heat oven to 400°F. Halve the zucchini lengthwise and scoop out the centers with a spoon; chop the scooped flesh.
- In a bowl, mix about 3 cups shredded chicken, the chopped zucchini, cream cheese, cumin and half the enchilada sauce.
- Set the zucchini shells in a baking dish, fill with the chicken mixture and spoon the remaining sauce over.
- Top with cheese and bake 20-25 minutes until the zucchini is tender, the cheese is bubbly and the chicken heats through to 165°F.
- Finish with sliced green onions.
- Picky eater tip: serve them the shredded chicken and cheese plain, with the sauce and green onions on the side.
- Make ahead: fill the boats up to 24 hours ahead, cover and chill, then add 5 to 10 minutes to the bake time.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 16 g
- Fiber
- 3 g
- Sugar
- 3 g
- Fat
- 34 g
- Saturated fat
- 14 g
- Sodium
- 1,040 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop