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If you're searching for a delicious and health-conscious meal that caters to various dietary preferences, Zesty Chicken Enchilada Zucchini Boats are the perfect solution. This dish combines the delightful flavors of traditional enchiladas with the nutritious benefits of zucchini, creating a satisfying meal that is both low-carb and gluten-free. With vibrant ingredients and a burst of zesty flavors, these zucchini boats offer a refreshing twist on classic Mexican cuisine.

Chicken Enchilada Zucchini Boats

Discover a delicious and healthy meal with Zesty Chicken Enchilada Zucchini Boats. This creative dish combines the savory flavors of traditional enchiladas with the nutritious benefits of zucchini, making it a low-carb and gluten-free option that's perfect for everyone. Packed with shredded chicken, enchilada sauce, black beans, and corn, these boats are easy to prepare and offer a satisfying meal with fresh ingredients and vibrant flavors. Ideal for dinner or meal prep, elevate your dining experience with this wholesome recipe!
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Ingredients
  

4 medium zucchinis

2 cups cooked chicken, shredded

1 cup enchilada sauce (store-bought or homemade)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 tsp cumin

1/2 tsp smoked paprika

1 cup shredded cheese (cheddar or Mexican blend), divided

1/4 cup fresh cilantro, chopped (for garnish)

2 green onions, sliced (for garnish)

1 tbsp olive oil

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchinis: Slice the zucchinis in half lengthwise. Using a spoon, scoop out some of the flesh to create a cavity for the filling, leaving about 1/4 inch of the zucchini shell. Sprinkle a little salt on the insides and set aside.

      Make the Filling: In a large mixing bowl, combine the shredded chicken, 3/4 cup of enchilada sauce, black beans, corn, cumin, smoked paprika, and 1/2 cup of cheese. Mix until well incorporated. Season with salt and pepper to taste.

        Fill the Zucchini Boats: Drizzle the olive oil over the zucchini halves and place them cut-side up in a baking dish. Spoon the chicken mixture evenly into each zucchini boat.

          Add Sauce and Cheese: Pour the remaining enchilada sauce over the top of the stuffed zucchini boats. Sprinkle the remaining cheese over them.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and sliced green onions. Serve with lime wedges on the side for an extra zing!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings