Chicken Enchilada Zucchini Boats

Chicken Enchilada Zucchini Boats, are a super delicious recipe I know you'll love! With melted cheese, zucchini, and a delicious green chili enchilada sauce these easy healthy chicken enchiladas are low carb and keto-friendly!

Recipe Video

The Best Zucchini Enchilada Boats

These chicken enchilada zucchini boats are one of my favorite recipes. I love the balance of spicy and creamy melted cheese.

Traditional chicken enchiladas are made with cooked and then pulled chicken. This would taste equally delicious but with ground chicken, you can save a couple of steps!

This recipe uses zucchini instead of corn tortillas which is a great low carb option. Because I am the only one on a ketogenic diet in my house it's great to have a keto chicken enchilada recipe that works for everyone. There is nothing that will make me fall off the "diet train" faster than having to make multiple meals.

My whole family loves these chicken enchilada zucchini boats. One of my kids though does not like zucchini so I substitute a couple of corn tortillas in place of the zucchini. I just roll them up and bake them right alongside the zucchini boats! 🙂 Works like a charm!

What You'll Need

Here are the ingredients you'll need to make chicken enchilada zucchini boats:

• Zucchini
• Olive oil
• Salt and pepper
• Ground chicken
• Taco Seasoning Mix - make my healthy seasoning mix or you can use a store-bought packet.
• Water
• Cream cheese - make sure it is softened
• Sour cream
• Queso fresco
• Green Enchilada Sauce or store-bought variety
• Monterey Jack cheese - mozzarella is fine too and even pepper jack to give it extra spice!

How To Make Chicken Enchilada Zucchini Boats

Prep and Bake The Zucchini

Grease a 13 x 9 casserole dish with olive oil, butter, or nonstick spray.

Start by slicing your zucchini lengthwise, then scoop out the center of the zucchini with a spoon. Drizzle 1 tablespoon of olive oil over the zucchini and sprinkle with salt and pepper. Cover with foil and bake for 25 minutes, or until zucchini are tender when pierced with a fork.

Start on your filling while the zucchini is baking...

Make Your Delicious Filling

In a  skillet over medium-high heat and 1 tablespoon of olive oil, cook your ground chicken until done.

Add taco seasoning and water, stirring until combined.

Then add cream cheese, sour cream, queso fresco, green enchilada sauce, and 1 cup of jack cheese to the pan. Combine all ingredients until the cream cheese is melted.

Cover filling and keep warm until zucchini is done.

Assemble Your Boats and Bake

Once zucchini is done baking, remove it from the oven and spoon warm chicken mixture into each boat. Top with the remaining green enchilada sauce and then the remaining 1 cup of jack cheese.

Bake for 15 to 20 minutes until cheese is melted and enchiladas are heated through and cheese is bubbly.

Serve

You're done!

Plate it and serve with your favorite toppings - sour cream, salsa verde, guacamole, and cilantro are my favorites!

Check out my homemade guacamole recipe! It's SO GOOD and fresh. My family eats this up like crazy!

Chicken Enchilada Zucchini Boats

You will love these low carb and keto chicken enchiladas made with zucchini instead of the traditional tortillas. They are extra cheesy and loaded with flavor from the green enchilada sauce!

4.80 from 5 votes

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Author Kori Butler

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Chicken

Cuisine Mexican

Servings 8 servings

Calories 352 kcal

Ingredients

  

1x2x3x

• ▢ 4 medium zucchini (sliced lengthwise)
• ▢ 2 tablespoons olive oil
• ▢ 1 pound of ground chicken
• ▢ 1 taco seasoning mix
• ▢ ¼ cup water
• ▢ 4 ounces. cream cheese (at room temperature)
• ▢ ¼ cup sour cream
• ▢ ¼ cup queso fresco
• ▢ 1 cup green enchilada sauce
• ▢ 2 cups grated jack cheese (mozzarella is fine too)

Instructions

 

Pre-Bake Zucchini

• Preheat oven to 350. Grease a 13 x 9 casserole dish with olive oil, butter, or nonstick spray.
• Slice zucchini lengthwise. Using a spoon, scoop out the center of the zucchini.
• Place zucchini in the baking dish and drizzle with 1 tablespoon of olive oil then sprinkle with salt and pepper.
• Cover with foil and bake for 25 minutes until zucchini are tender when pierced with a fork.

Make Filling

• While zucchini are baking, add 1 tablespoon olive oil to a skillet over medium-high heat and cook chicken until done (chicken is done when it is no longer pink).
• Add seasoning mix and with water, stirring until combined.
• Add cream cheese, sour cream, queso fresco, enchilada sauce, and 1 cup of the jack cheese to the cooked chicken. Stir until combined and cream cheese is melted.
• Cover and keep mixture warm until zucchini are done baking.

Assemble and Bake

• Once zucchini are done baking, remove from the oven and spoon warm chicken mixture into each boat.
• Top with remaining green enchilada sauce and then the remaining 1 cup of jack cheese.
• Bake for 15 to 20 minutes until cheese is melted and enchiladas are heated through.

Kori's Tips

SERVING SUGGESTIONS: Serve with your favorite toppings - sour cream, salsa verde, avocado, and cilantro are my favorites!

Nutrition

Serving: 1gCalories: 352kcalCarbohydrates: 7gProtein: 23gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 12gCholesterol: 108mgSodium: 551mgFiber: 2gSugar: 4g

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