30 Minutes or Less, Entrees, Whole30 MealsRaquel Hazlettenchilada, enchiladas, zucchini boats, zucchini, low carb, low carb recipes, low carb meals, zucchini enchilada boats, enchilada zucchini boats, casserole, healthy casserole, low carb casserole, whole30, whole30 recipes, whole30 meals, healthy meals, healthy recipes, meal prep, healthy meal prep, paleo, paleo recipes, weeknight dinners, weeknightComment

Zucchini Enchilada Boats

30 Minutes or Less, Entrees, Whole30 MealsRaquel Hazlettenchilada, enchiladas, zucchini boats, zucchini, low carb, low carb recipes, low carb meals, zucchini enchilada boats, enchilada zucchini boats, casserole, healthy casserole, low carb casserole, whole30, whole30 recipes, whole30 meals, healthy meals, healthy recipes, meal prep, healthy meal prep, paleo, paleo recipes, weeknight dinners, weeknightComment
Zucchini Enchilada Boats

ZUCCHINI ENCHILADA BOATS😍

It’s time to wow your weeknight dinner slump up a bit with these Zucchini Enchilada Boats😍 All the same flavors you know to love from an enchilada, stuffed into a zucchini boat that is definitely not lacking in the flavor department. Using rotisserie chicken makes this dinner extra quick, a win for hungry people everywhere. You’re gonna wanna make this ASAP! 


PS: the enchilada sauce is Whole30, so if you skip the cheese you can have a delicious Whole30 meal!




Serves 2-3.

Ingredients:

For the Zucchini Enchilada Boats:

  • 2 large zucchinis

  • 2 cups homemade (recipe below) or store bought enchilada sauce (12oz)

  • 2 cups shredded rotisserie chicken*

  • 1 tbsp olive oil

  • ½ cup shredded cheddar cheese (optional)

  • Salt and pepper to taste

*You can also make your own shredded chicken by adding 4 chicken thighs, 1 cup chicken broth, salt and pepper to an Instant Pot. Cook for 10 minutes on high pressure, then naturally release for 5. Shred with 2 forks.

For the Whole30 Enchilada Sauce:

  • 3 tbsps ghee or avocado oil

  • 3 tbsps arrowroot

  • 1 tbsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • ½ tsp oregano

  • ½ tsp smoked paprika

  • ¼ tsp cayenne (optional)

  • 2 tbsps tomato paste

  • 2 cups broth (vegetable or chicken)

  • 1 tsp apple cider vinegar

  • Salt to taste



Directions:

For the Whole30 Enchilada Sauce:

  • In a bowl, mix together the arrowroot and all the spices. 

  • Add ghee to a small saucepan and once melted, whisk in the arrowroot and spice mixture until well incorporated.

  • Immediately add tomato paste and whisk another 30 seconds.

  • Slowly pour in the chicken broth, whisking until there are no more clumps.

  • Reduce and simmer for 1-2 minutes until thickened.

  • Add vinegar and a pinch of salt and taste to adjust any seasonings. Shut off heat and set aside.

For the Zucchini Enchilada Boats:

  • Cut the zucchini in half lengthwise. Use a small knife to make little slits in the flesh. 

  • Using a spoon, scoop out the insides of the zucchini, leaving a border around the zucchini to hold up the filling.

  • Preheat the oven to 350 degrees.

  • Chop the flesh from the zucchini into small chunks.

  • Add olive oil to a medium sized skillet on medium heat, and add in the zucchini with a pinch of salt and pepper. Cook for 6-8 minutes until soft.

  • Shut off heat and add the shredded chicken and ¾ cup enchilada sauce and stir through.

  • Add 1 cup enchilada sauce to an 8x8 baking dish.

  • Place the zucchini boats in the dish and evenly divide the filling into all 4 boats.

  • Drizzle any remaining enchilada sauce on top and the cheese (if using).

  • Cover with aluminum foil and bake for 20 minutes covered, then uncover and bake 5 minutes more. Enjoy!

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