These ZUCCHINI ENCHILADA BOATS are the easy way to enjoy keto enchiladas! The whole family loves these Mexican zucchini boats stuffed with chicken, enchilada sauce, and cheese.
I have a hard time resisting Mexican flavors, especially when there is melty cheese involved!
Lucky, this chicken enchilada recipe skips the tortillas and starts with zucchini instead.
I think zucchini is pretty decent in most forms, but when you stuff it with ca quick chicken enchilada mixture and top it off with plenty of cheese? You can’t go wrong.
This recipe is quick and simple. Plus, it’s super easy to customize to suit your tastes. I’ll give you some ideas below.
Keep on reading for the walk through, or skip straight down to the recipe card for the full recipe.
Zucchini Boats: To make the zucchini boats, you’ll just slice your zucchini in half, length-wise. Scoop out the insides (you can add that to your filling, save it to add to smoothies, use it to bulk up other dishes like my cauliflower mac and cheese, or just toss it). Brush with olive oil and bake until the zucchini have softened, about 25 minutes.
Filling: The enchilada filling is made up of sautéed onion, garlic, and green chiles mixed with enchilada sauce and chopped chicken.
You can use my keto enchilada sauce or a can of sauce, if you prefer.
Assembly: Spoon the filling into the zucchini boats, top with plenty of cheese, and bake for another 10 minutes or so.
Topping: You can use any toppings you like here. We usually sprinkle these with chopped tomatoes and cilantro. A spoonful of sour cream or my keto guacamole and keto salsa are always good additions too.
Chicken: We use leftover shredded or chopped chicken in this recipe, but you can use ground chicken, turkey, or beef instead. Season the meat with taco seasoning or a blend of cumin, paprika, chili powder, onion powder, and salt.
Cheese: We like a mix of cheddar and Monterey jack, but any blend of cheese will work fine. Pepper jack will add a nice kick.
Zucchini: Seems crazy to swap the zucchini in a zucchini boat recipe, but you can use the yellow crookneck squash in place of zucchini, if that’s what you have on hand or prefer. We use them interchangeably.
More keto Mexican recipes:
- Baked Salsa Chicken
- Mexican Shredded Beef
- Mexican Cauliflower Rice
- Enchilada Meatballs
- Keto Taco Casserole
- 4 medium zucchini
- 2 tablespoons olive oil, divided
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 4 ounces canned green chiles
- 1 1/2 cups enchilada sauce
- 1 ½ cups cooked, shredded chicken
- 1 cup shredded cheddar
- 1 cup shredded Monterey jack
- Cilantro, tomatoes, avocado, for serving
- Preheat oven to 400 degrees.
- Slice the zucchini in half lengthwise. Use a spoon to scoop the centers out of the zucchini. Discard the scooped out zucchini or save for another use. Brush the shells with 1-2 teaspoons of olive oil.
- Place the zucchini in a baking dish (you may need to use two to make them fit) and bake for 25 minutes, or until tender.
- While the zucchini bakes, heat the remaining oil in a large skillet over medium heat and add the onion. Cook until the onion is softened, about 5 minutes.
- Stir in the garlic and cook for 30 seconds more.
- Remove from the heat and add the green chiles, enchilada sauce, and shredded chicken to the pan. Stir to combine.
- Spoon the filling evenly between the cooked zucchini and sprinkle with the cheese.
- Bake for 10 minutes or until the cheese has melted.
- Sprinkle with cilantro, tomatoes, and diced avocado before serving.
If your chicken is not already seasoned, toss it with a bit of taco seasoning or a blend of cumin, paprika, chili powder, onion powder, and salt.
The nutrition information is calculated based on 3g carbs per 1/4 cup of enchilada sauce.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 437Total Fat 26gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 20gCholesterol 53mgSodium 992mgCarbohydrates 15gNet Carbohydrates 9gFiber 4gSugar 8gProtein 38g
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