Chicken Zucchini Enchilada Boats

Chicken Zucchini Enchilada Boats

One of the reasons I love this recipe is that I absolutely love Mexican food, but sometimes traditional enchiladas can feel a little heavy. Using zucchini boats instead of tortillas gives you all the delicious enchilada flavors while keeping the meal lighter and lower in calories. It's a great way to enjoy a comforting meal while still getting plenty of protein and vegetables.

Ingredients

• 1 lb chicken breast
• 4 medium zucchini
• 1 large can enchilada sauce
• 1½ cups shredded cheddar cheese
• ¼ cup onion, chopped
• 1 cup cooked quinoa
• ½ cup plain Greek yogurt
• 1 can black beans, drained and rinsed (optional, for extra protein and volume)

Taco Seasoning

• 1 tbsp chili powder
• 2 tsp cumin
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Directions

1. Preheat oven to 375°F.
2. Lightly spray a casserole dish with olive oil spray. Pour a thin layer of enchilada sauce into the bottom of the dish.
3. Wash the zucchini and trim off the ends. Slice each zucchini lengthwise and use a spoon to scoop out the seeds and center, creating a boat.
4. Cut the chicken into large pieces and boil until fully cooked. Cutting the chicken in half before boiling helps it cook faster.
5. Once cooked, shred or finely chop the chicken.
6. In a large bowl, combine the shredded chicken, cooked quinoa, chopped onion, Greek yogurt, and taco seasoning. If using black beans, stir them in at this step. Add a few spoonfuls of enchilada sauce and mix everything together until well combined.
7. Fill each zucchini boat with the chicken mixture and place them in the prepared casserole dish.
8. Spoon the remaining enchilada sauce over the tops of the zucchini boats.
9. Sprinkle the shredded cheddar cheese evenly over each boat.
10. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
11. Allow to cool for a few minutes before serving.

Notes

• Adding black beans is a great way to increase both the protein and the volume of the meal while keeping it budget-friendly and filling.
• Greek yogurt adds creaminess and extra protein while being a lighter alternative to sour cream.
• Top with fresh cilantro, diced avocado, green onions, or jalapeños if desired.

Servings: 4-6

A healthy, high-protein meal packed with enchilada flavor and all the comfort of Mexican food without feeling overly heavy.