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Chicken Enchilada Stuffed Zucchini Boats

Chicken Enchilada Stuffed Zucchini Boats
Serving: 6
Prep Time: 30 minutes
Cooking Time: 30 minutes
Save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats!
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Ingredients

Directions

1. Preheat oven to 375 degrees F. Remove zucchini stems and slice in-half, lengthwise. Using a melon-baller or spoon, scoop out and and discard the seeds, careful not to puncture the bottom or sides. (The boats should be approx. ¼-inch thick.) Arrange in a 9x13-inch casserole dish and set aside.
2. In a large bowl, add chicken, onion, chile peppers, sour cream, cumin, chili powder, garlic salt and black pepper. Stir to combine. Portion a heaping ½-cup of mixture into each zucchini boat.
3. Pour enchilada sauce on top, and sprinkle with cheese. Bake for 25-30 minutes, until cheese is browned and bubbly.

 

Nutrition Facts

Serving Size: 1 boat
Calories: 260
Fat: 11 g
Carbohydrates: 10 g
Sodium: 740 mg
Fiber: 2 g
Protein: 29 g
Cholesterol: 90 mg