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Savory Shredded Rotisserie Chicken Enchilada Stuffed Zucchini Boats

shredded rotisserie chicken enchilada stuffed zucchini boats - featured image
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A quick and easy weeknight recipe combining shredded rotisserie chicken with smoky enchilada sauce, stuffed into zucchini boats and topped with a blend of sharp cheddar and Monterey Jack cheese for a comforting, flavorful meal.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and seeds scooped out
  • 2 cups shredded rotisserie chicken (skin removed)
  • 1 cup red enchilada sauce
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)
  • Optional toppings: sour cream, sliced jalapeños, avocado slices

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash and halve zucchinis lengthwise. Scoop out seeds and some flesh to create boats about 1/4 inch thick on the sides. Place in a baking dish.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onion until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  4. In a medium bowl, combine shredded chicken, sautéed onion and garlic, enchilada sauce, cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
  5. Spoon the chicken mixture into each zucchini boat, packing gently but leaving room at the top for cheese.
  6. Sprinkle cheddar and Monterey Jack cheese evenly over the stuffed boats.
  7. Bake uncovered for 25-30 minutes until zucchini is tender but holds shape and cheese is melted and golden. If cheese browns too quickly, cover loosely with foil halfway through baking.
  8. Remove from oven, garnish with chopped cilantro, and add optional toppings like sour cream or avocado slices before serving.

Notes

[‘Shred chicken finely for even flavor distribution.’, ‘Do not over-scoop zucchini to keep boats sturdy; about 1/4 inch thickness is ideal.’, ‘Sauté onion and garlic first to enhance flavor.’, ‘If filling is too wet, add breadcrumbs or crushed tortilla chips to absorb moisture.’, ‘Bake uncovered for the last 10 minutes to get a golden cheese crust.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat covered at 350°F for 10-15 minutes.’, ‘Freeze wrapped tightly for up to 2 months; thaw overnight before reheating.’, ‘Variations include vegetarian (black beans or mushrooms), dairy-free (vegan cheese or nutritional yeast), and different proteins (turkey or pulled pork).’]

Nutrition

Keywords: zucchini boats, rotisserie chicken, enchilada sauce, shredded chicken, easy dinner, weeknight meal, low-carb, gluten-free, cheesy, Mexican-inspired

Find it online: https://tomyumy.com/savory-shredded-rotisserie-chicken-enchilada-stuffed-zucchini-boats-recipe-easy-and-delicious/