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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!