I got the idea for this recipe from a SkinnyTaste recipe. I just happen to prefer green chile enchilada sauce to the red sauce. So, in that spirt, I adapted my regular enchilada recipe to a lower calorie option where the zucchini takes the place of those carb laden tortillas (don’t get me wrong, I adore tortillas). Enjoy!
Makes four servings (two boats each): 325 calories | 18g carbs | 34g protein | 14g fat
Here’s what you need!
4 whole zucchini
1 pound boneless, skinless chicken breast
4 oz reduced fat cream cheese
1 can (one of those small ones) diced green chiles
1/4 cup diced onion
1 can of green chile enchilada sauce
1 cup reduced fat shredded cheese- mexican blend
cilantro and green onion for garnish
Here’s what you do!
1. Slice the zucchini in half length wise and scoop out the middle so you have about 1/4 inch left the whole way around. Pop the zucchini into boiling water for about a minute, drain, and set aside.
2. Cut your chicken into itty bitty pieces and cook until almost completely done. Add the onion and green chiles. Then add the cream cheese and cook until nice and creamy (no cream cheese chunks!). At this point if you want to you could add what you scooped out of the zucchini, but I find that this watered down the flavor (even after trying to get as much water out of the zucchini as possible)… you’d be better off saving it for zucchini cupcakes.
3. Fill your zucchini boats equally with the filling. Top with your enchilada sauce and cheese. Add cilantro and scallions as you wish.
4. Bake in a 350˚ oven for 15-20 minutes or until the cheese is nice and bubbly.