Chicken Stuffed Zucchini Enchiladas

Looking for a delicious and healthy twist on classic enchiladas? Try these Chicken Stuffed Zucchini Enchiladas! They are packed with flavor and are a great low-carb alternative.


  • 4 large zucchinis
  • 2 cups cooked shredded chicken
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving (optional)


  1. Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise and scoop out the seeds to create zucchini boats. Place them in a baking dish.
  2. Cook the Filling: In a large skillet, heat a little oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Mix well and cook for a few minutes until the chicken is heated through.
  3. Stuff the Zucchini: Fill each zucchini boat with the chicken mixture, pressing it down gently. Pour the enchilada sauce over the stuffed zucchinis, making sure they are well coated.
  4. Bake: Sprinkle the shredded cheese evenly over the top. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  5. Serve: Garnish with fresh cilantro and a dollop of sour cream if desired. Serve hot and enjoy your flavorful, healthy Chicken Stuffed Zucchini Enchiladas!

Feel free to share this delicious and easy recipe with your members. It’s a great way to enjoy all the flavors of enchiladas while keeping it light and nutritious.


Easy Way Method 2


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