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Loaded Chicken Enchilada Zucchini Boats Recipe

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Ingredients
  

  • Ingredients
  • 2 medium to large zucchinis
  • 2 cups shredded rotisserie chicken or leftover chicken
  • 1 cup enchilada sauce homemade or canned
  • 1 bell pepper diced
  • 1/2 cup corn optional
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 1 tablespoon taco seasoning or spices like cumin, paprika, and chili powder
  • Fresh cilantro chopped (for garnish)
  • Optional toppings: diced tomatoes avocado, sour cream, guacamole, salsa

Instructions
 

  • Cooking Instructions
  • Preheat your oven to 400 degrees Fahrenheit. Cut the zucchinis in half lengthwise and scoop out the centers, leaving a thin margin around the edges to create boats.
  • Place the zucchini halves on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until they're tender.
  • In a mixing bowl, combine the shredded chicken, enchilada sauce, diced bell pepper, corn, onion, minced garlic, and taco seasoning. Mix well to guarantee all ingredients are evenly coated.
  • Once the zucchini boats are tender, remove them from the oven. Carefully fill each zucchini half with the chicken enchilada mixture, pressing down lightly to pack them in.
  • Top each filled zucchini boat generously with shredded cheese. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool slightly. Serve topped with fresh cilantro and your choice of additional toppings like diced tomatoes, avocado, sour cream, guacamole, or salsa.
  • For best results, verify that you don't overbake the zucchini during the initial cooking stage; they should be just tender enough to hold the filling without becoming mushy. Baking time is crucial to achieve the perfect texture and flavor.
  • Additionally, feel free to experiment with different spices and fillings to suit your taste preferences. This dish can be made ahead of time and stored in the fridge for up to three days, so it's perfect for meal prep or leftovers!