Easy Chicken Enchilada Zucchini Boats
Ingredients
The filling
-
2
cups
shredded rotisserie chicken
-
8
oz
red chili enchilada sauce
-
4
large
zucchinis
-
½
cup
shredded Mexican cheese
-
¼
cup
chopped fresh cilantro
Optional toppings
-
to taste
diced tomatoes
-
to taste
sliced red onion
-
to taste
diced avocado
-
to taste
sliced jalapeno
Instructions
- Preheat the oven to 350°F.
- Mix shredded chicken with enchilada sauce in a bowl until well coated.
- Place zucchini boats in a baking dish with the flesh side up.
- Fill each zucchini boat with the chicken mixture.
- Sprinkle shredded cheese on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 5 minutes.
- Garnish with cilantro and serve with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
151
Total fat
4g
Total carbohydrates
14g
Total protein
17g
Sodium
723mg
Cholesterol
32mg
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