Zucchini Enchiladas Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Zucchini Enchiladas Recipe). An easy, delicious, low-carb dinner. Zucchini boats stuffed with cheesy, creamy chicken and peppers. All the flavor of enchiladas without the tortillas!

Brief

Prep 20 mins

Cook: 30 mins

Additional: 5 mins

Total: 55 mins

Servings: 8

Yield: 8 zucchini enchiladas

Zucchini Enchiladas Recipe

Ingredients

4 medium zucchini

1 tablespoon extra-virgin olive oil

1 medium onion

diced

1 green bell pepper

diced

4 cups cubed cooked chicken

1 (4 ounce) package cream cheese

1 (1.25 ounce) package taco seasoning mix

1 (10 ounce) can enchilada sauce

1 (8 ounce) package shredded extra-sharp Cheddar cheese

Pesto Chicken Penne Casserole

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Slice ends off zucchini and cut them lengthwise. Scoop out centers leaving a 1/4-inch wall around each. Line up zucchini \boats\ on a rimmed baking sheet.

Step 3

Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent about 5 minutes. Remove from heat; stir in cooked chicken cream cheese and taco seasoning until well combined and creamy.

Step 4

Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.

Step 5

Bake in the preheated oven until cheese is just starting to brown about 25 minutes. Let cool for 5 minutes before serving.

Nutritional Information

Zucchini Enchiladas Recipe

Servings Per Recipe:8

Calories: 384.7

% Daily Value *

Protein: 27.3g 55%

Carbohydrates: 12g 4%

Dietary Fiber: 1.9g 8%

Sugars: 3.6g

Fat: 25.3g 39%

Saturated Fat: 10.9g 55%

Cholesterol: 100.2mg 33%

Vitamin A Iu: 1088.2IU 22%

Niacin Equivalents: 8.5mg 65%

Vitamin B6: 0.5mg 30%

Vitamin C: 32.1mg 54%

Folate: 40.7mcg 10%

Calcium: 248.5mg 25%

Iron: 1.8mg 10%

Magnesium: 39.6mg 14%

Potassium: 533.2mg 15%

Sodium: 693.5mg 28%

Thiamin: 0.1mg 12%

Calories From Fat: 228

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.