Easy to make Zucchini Boat Chicken Enchiladas! A tasty way to eat more veggies that the whole family will love!
Zucchini Boat Chicken Enchiladas! Maybe my new favorite way to eat zucchini. I know it’s nearing the end of zucchini season. But this is the perfect recipe to use up any lingering zucchini you may have on hand or that you can snag from the market. These zucchini boats are loaded with shredded chicken and cheese. Topped with enchilada sauce and all the favorite toppings!
A fun alternative to a traditional enchilada with tortillas, making this a gluten free dish if you’re concerned about such things, and a tasty way to ensure we’re eating more veggies!
Have you had zucchini boats before? Really easy to make. We cut the zucchini lengthwise and then using a spoon scrape out all the seeds and create a boat shape in the middle. This makes it easy to stuff the zucchini with whatever deliciousness you want.
Make sure you save the zucchini you scrape out too. Just toss that in a frying pan with a tiny amount of olive oil, some salt and pepper and you have a tasty snack!
Not feeling the chicken? You can always substitute another meat in here. Or even just stuff the zucchini with cheese and some green chiles to make this meatless if you want. Or leave out the cheese and just have meat. Enchiladas are such an easy thing to change up.
The most important part? The sauce. I love making the Texas Chili Gravy, which I share the recipe for with these Cheese Enchiladas. Or if you’re short on time you can always grab a can of enchilada sauce from the market also.
And of course theres the toppings. That’s probably my favorite part of any mexican style dish. I can toss some cilantro, tomatoes, green onions, sour cream. You could add olives if you want. Pretty much whatever you would put on your tacos you can toss on top of enchiladas.
Need some more dinner inspiration?!
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