Chicken Enchilada Stuffed Zucchini

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A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you’ll have yourself a fiesta!

A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!Chicken Enchilada Stuffed Zucchini

If you’ve been following my blog for a while, you probably know how much I LOVE enchiladas. In the past I have posted recipes for Skinny Chicken Enchiladas, Cheesy Zucchini Enchiladas, Turkey Black Bean Enchiladas, and Creamy Chicken White Bean Enchiladas with Salsa Verde.

A few weeks ago I posted Sausage Stuffed Zucchini Boats and they were such a hit I’ve been thinking up new stuffing ideas, when it hit me… naked enchiladas!

A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!

This idea is the perfect way to use up leftover chicken, plus it’s perfect for low-carb and gluten-free diets – and yes, yellow squash would also work well.

A few notes: I usually have shredded chicken breast on hand, I like to throw a package of chicken breasts in the crock pot to use for recipes throughout the week. I love making my own enchilada sauce (nothing beats homemade), but to speed this up you can of course use jarred. And finally, I like to blanch the zucchini first so that it bakes quicker, but if that seems like too much work, just bake it an additional 10 minutes and it should be fine.

A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!
A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!

A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!

A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!

More Enchilada Recipe Ideas

A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!
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5 from 10 votes
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Chicken Enchilada Stuffed Zucchini Boats

2
1
2
SP
116 Cals 12 Protein 11 Carbs 3.5 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 8 servings
COURSE: Dinner
CUISINE: American, Mexican
A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!

Ingredients

For the enchilada sauce:

  • olive oil spray , I used my Misto
  • 2 garlic cloves, minced
  • 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt and fresh pepper to taste

For the zucchini boats:

  • 4 about 32 oz total medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or fat free chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste

For the Topping:

  • 3/4 cup reduced fat shredded sharp cheddar
  • chopped scallions and cilantro for garnish

Instructions

For the enchilada sauce:

  • In a medium saucepan, spray oil and sauté garlic.
  • Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
  • Bring to a boil.
  • Reduce the heat to low and simmer for 5-10 minutes.
  • Set aside until ready to use.

Meanwhile For the Zucchini Boats:

  • Bring a large pot of water to boil.
  • Preheat oven to 400°F.
  • Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick.
  • Chop the scooped out flesh of the zucchini in small pieces and set aside.
  • Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
  • In a large saute pan, heat oil and add onion, garlic and bell pepper.
  • Cook on medium-low heat for about 2-3 minutes, until onions are translucent.
  • Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes.
  • Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.
  • Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up.
  • Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
  • Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.
  • Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  • Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Nutrition

Serving: 1zucchini boat, Calories: 116kcal, Carbohydrates: 11g, Protein: 12g, Fat: 3.5g, Cholesterol: 22mg, Sodium: 410mg, Fiber: 3g, Sugar: 4.5g
Blue Smart Points: 2
Green Smart Points: 1
Purple Smart Points: 2
Points +: 3
Keywords: Chicken Enchilada Stuffed Zucchini, chicken enchilada zucchini boats, low carb chicken enchiladas, zucchini chicken enchiladas

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273 comments

  1. Awesome, loved this! So did my husband! Added a small ant of jalapeño to chopped pepper for a little added zing! Served with Greek yogurt and some salsa. Took time to chop everything but cones together quickly! Will make again

  2. When I click on the cilantro lime rice link, I keep getting an error code. Is there any way I could get that link? I’d love to try it!

  3. This recipe was great.  I used ground turkey instead of chicken and I left the cilantro out.  Very flavorful and satisfying.  Will make again!

  4. this was so tasty hubby says it a keeper will definitely be made again didnt change a thing

  5. Question regarding serving size. The nutrition says 2 pts per zucchini. Now zucchini’s are cut in half lengthwise. Is the serving 1 zucchini ,as it states, or 1 zucchini boat – that is 1/2 zucchini?

    Looks delicious, but need clarifcation, or I’ll have to take the time to put it into the WW recipe builder.

  6. The enchilada sauce took a bit longer to make than I anticipated, but worth the work — GREAT flavor. Also, I cooked chicken thighs, but if you have leftovers from a roast that is a huge time-saver. And this really used up my zucchini “abundance!”
    And don’t forget the dollop of sour cream.

  7. These were amazing GINA!  Absolutely delicious.  One question, in direction 6 you said to add onion, garlic and bell pepper, did you mean the green onions.  I added the green onion.  Just wanted clarification because I didn’t see any other onion quantity.  Keep those amazing recipes coming.  Thanks for these delicious recipes.

  8. This recipe was delicious! The homemade enchilada sauce really made the difference. The whole process  was a little time consuming but well worth the effort. Thank you! 

  9. I absolutely love this recipe! I was nervous about using canned enchilada sauce because of that previous comment, but everything turned out delicious! I topped everything off wifh fresh pico and it added some nice texture to the dish. Thank you so much for the recipe!

  10. This is DELICIOUS!! Prep time is definitely more than 15 minutes, but so worth it.

  11. Made these for dinner the other night for myself and my fussy Autistic son, Really really enjoyed
    them, they may become a staple, can’t believe they were so low in calories.

  12. I tried this with canned enchilada sauce and it was not as good

  13. I made this evening; found the recipe on Pinterest looking for Weight Watchers friendly meals. These are amazing! I will be making these again. I love Mexican dishes so this healthy alternative was perfect! Pretty much followed the recipe. Added a bit more chicken, since it’s 0 pts, just to make certain that one boat was substantial. Thank you for sharing your recipe

  14. This looks great but how can it be zero points on the new WW freestyle plan ? Doesn’t the cheese add some points?

  15. This was absolutely amazing!  I was lazy and bought enchilada sauce in the jar but everything came out so good! And I’m guilt free! I have been calorie counting and this was the perfect amount for dinner! 

  16. I have made this recipe countless times. I love it every time I make it! I am vegetarian, so I have altered it slightly to accommodate (veggie broth and chix substitute or tofu). It translates very well. This has become a household staple. LOVE LOVE LOVE the enchilada sauce. I use the sauce for other recipes as well. I finally had to leave a comment. Thanks so much for this!!

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  19. I made this last night, and they are delicious. My family loved them, and it was great to prepare a healthy Mexican dish. I will be making this again. 

  20. Tried this for first time last night.  I loved it and boyfriend did also!  Thanks for sharing this delicious, healthy recipe. 

  21. Made this recipe tonight. Not a fan. Maybe because I didn’t follow it exactly! I thought it would have more flavor but I felt it had a lot of heat.. It seemed like it forever to make. I use slot of your recipes and they are great. Always bragging about you, do do a phenomenal job. Keep posting!

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  25. I just entered this into my WW app and it is saying 3SP and that is with me leaving the S. fat at 0 because it wasn’t listed on here

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables.

  26. Instructions seem to have an error. The onions mentioned in the instructions are cooking onions. The green onions listed in the ingredient list is to garnish the top.

    • I really wish they would update the recipe to reflect this mistake. I always make it with yellow onions cooked and green as a garnish anyway, but I would prefer the recipe were written accurately.

      Having said that, I’ve made this several times and love it, even with canned enchilada sauce.

  27. Looks amazing, cant wait to try it! Does anyone know if it works to make the sauce earlier in the day and put it in the fridge until you’re ready for it? Thanks!

  28. Wow. Just wow. My fiancée forwarded me this recipe to try and it looked good. Little did I know it was going to be finding a new favorite recipe. I made it exactly according to the recipe and we just fell in love with it. Thank you for sharing!!

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  30. Used your recipe as a guideline, using whatever I had on hand, and it was outstanding!! Thanks for the inspiration!

  31. Are these 1 SP? I put it in the calculator on WW and it came out to be 3 points. Assuming it counts the zucchini?

  32. Just made this tonight, and it was a hit! This was such a yummy gluten-free dish, I was not missing the tortillas; plus, my boyfriend loved it as well!
    I did make a couple changes (on lack of time). I bought a green enchilada sauce (YUM) and it worked so well with this dish. I also used a Mexican Blend cheese on top, which was delish! So good!!

  33. Anybody have any idea if eggplant could be used as a sub for the zucchini?

  34. I made these and they were a hit! I added black beans and corn to mix to make them even more fulfilling!

  35. Love this! When entered into WW calculator it comes out to 3 smart points. You mentioned 1sp…is that a type?

  36. This was a MAJOR hit in my house! However, when I went to plug this in, it came out to 3 SP per half versus 1. I put everything in there just as you have it written. Not sure what the disconnect is.

  37. Any suggestions on how to make these verde?

  38. I made these tonight (slightly modified based on what I had here) and they were terrific! My husband is not a zucchini lover so I stuffed a poblano pepper – he loved it! Thank you!

  39. AWESOME food! Love making these recipes!

  40. This was great. My husband is on a keto diet, begrudgingly, and he actually liked this. All my kids liked it too. I was so happy to see there was none left over after dinner. I followed your recipe exactly. Thank you for sharing this delicious, low carb dinner.

  41. Wow, we love this recipe!! My husband has declared it his new favorite and asks for it weekly!! Delicious, nice and spicy, and very friendly to the diet plan! Thanks sooooo much!!

  42. I just made this tonight to get some low-carbing underway and… WOW! I didn't think my teenagers would like it, but everyone, including my picky husband, loved it. I put a little too much of the chipotle and adobo sauce in mine and had to tame it with more tomato sauce and chicken broth, which made quite a bit extra, but I'm freezing that to cut down on prep next time. Thank you!

  43. don't forget 1 t ground corriander in the sauce

  44. I made this last night for the first time and got RAVE reviews! My family LOVED it and so did I! I bought your cookbook because I've loved so many of your recipes. I can't believe it took me this long to try this. Great recipe!

  45. Do I cook the chicken first?

  46. I just made this sunday as part of my low carb food prep for contest dieting. The only thing I did different was instead of scooping the zucchini out and cooking halves, I sliced the zucchini into think slices and layered them on bottom of the casserole dish. Mixed the chicken with the enchilada sauce and it is delish!! Definitely a recipe keeper!!

  47. These are awesome! Nice hot enchilada sauce, and great flavor on the filling. I didn't par-boil the zucchini….however, since I made mine ahead the night before and baked them after work, I think maybe the enchilada sauce helped break down the veggies a bit. 35 minutes at 400 degrees did the trick. Note: I think the extra sauce and any extra filling would freeze well. I froze my extra sauce, and will make these again sometime when my CSA puts zucchini in the basket. Great healthy choice!

  48. has anyone made these and then put them in the fridge overnight to bake the next day?

  49. Just made these last night after seeing the 35 things to do with zucchini! The homemade enchilada sauce was AMAZING! I changed the recipe overall a little by using organic extra lean ground turkey breast instead of shredded chicken. Came out delicious!

  50. I made these last night and they were so delicious and flavorful. My husband was obsessed, he wouldn't stop talking about it! I served with sour cream and salsa verde, so yummy. And low carb!

  51. I am a sophomore in college and these are a really good dinner. I just use One zucchini cut in half and two chicken breast tenders and it fills me up. It's pretty healthy too!

  52. Gina, I am BIG fan… love love LOVE your website!! Just thought I would share that as a mom with two kiddos under the age of 2 I turned this into a "one pot meal" and it was still fantastic! Thank you for the inspiration in the kitchen, you're awesome!

  53. I just made these, and they're delicious! But I got the carb count down to 4g (and 2g fiber) per squash-half by using a low carb enchilada sauce made by Nana Mary and omitting the extra tomato paste. It's a tomatillo based sauce you can get in Mexican groceries, and it's very tasty. Thank you for inspiring!

  54. These were amazing! I added some lime juice to the chicken veggie mix, but kept everything else the same. So, so good.

  55. I made these today and they were a lot of work since I had to make the shredded chicken right before, but OMG SO GOOD and healthy!! Will definitely be pre-cooking shredded chicken and brown cilantro lime rice to make again. THANK YOU SO MUCH! YUM!

  56. looks delicious i'm going to give this recipe a try .. thanks for sharing 🙂

  57. This recipe is truly delicious! My husband and I have made them twice since finding this recipe 10-days ago! I want to say, however, there is no need to parboil the zucchini. Cooking at 400 degrees for the given time is MORE than enough to soften the zucchini. I tried the recipe both ways and parboiling them makes them TOO flimsy. Thanks for sharing such deliciousness with us.

  58. Hi! I live overseas and sometimes can't find zucchini at the market. Do you think eggplant would work? I have some kicking around in the fridge that I need to use up. Thanks!

  59. Haven't made a recipe from your site that we haven't loved yet! I added a bit too much of the chipotle chile in adobo (didn't measure – oops!) so it was extremely spicy, but I will definitely make it again and just cut down a bit on the spice. We LOVE the sausage stuffed zucchini boats too!

  60. I made an enchilada lasagna version of this by slicing up three zucchini and chopping the other one for the filling. I also subbed in Trader Joe's enchilada sauce, which I can't praise highly enough and Daiya vegan cheese. Delicious!

    • I love your idea. Thanks for the suggestion. At times, I can't get zucchini easily where I live (in Senegal, Africa), so I substitute at times with eggplant, which is far more common. The lasagna idea sounds like it would work better. I'll have to try it. Thanks!

  61. This recipe was AMAZING! My husband got up for thirds! 🙂

  62. I have made these a few times but make a lot of short cuts! I buy enchilada sauce, and regarding the chicken….I just mix chicken with 4 tablespoons of salsa and some cilantro and put in the boats….Just cuts back on some time and its delicious! I dont blanch the zucchini first, just cook it raw for a total time of 45 mintues and its perfect! Thanks for the recipe (even though I modified it!)

  63. I had a bunch of odd shaped organic zucchini from a local CSA I had just volunteered for. Used this recipe and this was FANFRIKKINTASTIC! I used 1 tbsp of the chipotle chile adobo sauce and it was just spicy enough for me, which means it would be too spicy for my mom. Those of you who are cautious about spicy, it's always good to start off with a little, you can always add more (don't forget that chipotle chili powder is in there too!

    • Did you make boats? I have odd shaped zucchini from my CSA too that I don't think will really be able to be made into boats.

  64. My daughter made these for dinner tonight for her son and me. They were exceptionally good. I will definitely need to have this recipe in my recipe collection.

  65. OMG I wish the cook and prep time was listed. It took me about an hour and a half to get this out!

  66. I made this for dinner tonight and the flavor was fantastic! My zucchini was a little soggy though – is there a way to prevent that? Maybe I boiled them for too long?

    • Don't boil the zucchini, it holds a lot of water. Best way to fix that is to broil the zucchini for about 10 minutes on high, pull them out of the oven and sprinkle with a little salt. Then blot excess water with a paper towel.

      Any suggestions on what tomato sauce to use?

    • We used a tablespoon of the enchilada sauce. No need to open a whole can of tomato sauce! 🙂

  67. Excellent recipe — the flavors were rich and spicy, and it's brilliant to combine the chicken with the zucchini meat. The zucchini meat made the sometimes dry chicken breast very moist, and the rest of the veggies and spices made the filling worth craving. If I do this again, I will boil the zucchini boats for an extra minute because they were still a little too raw (but that didn't ruin a bite for us!). THANKS for another excellent dish.

  68. Love this recipe, will try it tonight but what can I substitute the chipotle chile in adobo sauce and the chipotle chilli powder with, because there is no way I would find it where I live..

  69. Love recipes for cooked chicken! Whole roast chicken is a bargain, but too much for us. I always have at least 2 cups leftover.

  70. We make a vegetarian version of this quite frequently. Tons of peppers, onions, sweet potato, black beans, green chiles or jalapeno. Just use whatever have around, really. Awesome stuff!

  71. My husband and I just ate this tonight for dinner. FREAKING AWESOME!! OMG! The Zucchini at the store wasn't looking great so we got yellow squash to substitute. And since I made your Crock Pot Kalua Pork a few days as I used that leftover meat instead of chicken. I am just so impressed on the taste and how filling it was. I served it with some green beans and I couldn't be happier. In addition I didn't even miss the tortilla. To anyone reading reviews, this is a MUST MAKE! I plan on making this again in a double portion so that we can freeze some! Thanks Gina!

  72. FANTASTIC!!! I was a bit bummed that I had no tomatoes at home so I decided to make a different sauce. I LOVE MEXICAN MOLE! I wasn't sure at first but green mole zucchini boats are the bomb diggityyyyyy!! Lol. My mother can't wait to try this modern mole recipe…haha. If only my abuelita was still around to try them.

    KEEP UP THE GOOD WORK! 🙂

    ~Cristina

  73. i am about to make these, but couldn't find the chilles in the abodo sauce, so just bought chipotle sauce? also i am out of cummin for the stuffing do you think it will still work?

  74. I made this last week, everyone loved it! Will definitely make again but next time I will make some rice to go with it. I made the shredded chicken the night before…what a great idea… there are so many uses for precooked shredded chicken like that! Thanks Gina!

  75. This was delicious! I cut back on the chipotle pepper because the one I have is very spicy, and another recipe in which I had used it was WAY too hot for me. I also only used 1T of the chipotle in adobe sauce, which was perfect. Thanks for a great recipe!

  76. I made these last night, and they were absolutely amazing. Even my husband was raving about them hours after dinner. I made everything on Sunday, only I didn't fill the zucchini or cook it. I froze the hollowed-out zucchinis in a ziplock bag, and refrigerated the chicken mixture and the enchilada sauce. Because of this, the enchilada sauce was even spicier, since the peppers were marinating it for a few days.

    I was worried about freezing the zucchini and having it be mushy when I went to cook them. I let them sit out while the oven preheated, then cooked them for 30 minutes at 375 (used a glass dish). The zucchinis still had some crunch!

    I definitely will be making this again and freezing the extras, as it seemed to work very, very well.

    Thanks for another great recipe!! I have yet to be disappointed with anything made from this site.

  77. can you use green peppers in place of the zucchini for the same point values?

  78. Hi! i was wondering if you have a suggestion for a brand of store bought enchilada sauce you like the most. i haven't had much luck with the ones i have tried. thank you so much!!

  79. I made this for my family tonight, and it was delicious. My zucchini's were a little larger (52 total oz instead of 32 oz), but it still turned out great. I served it over plain basmati rice. Yum. (My husband loved it too. Even my picky eater daughter ate it.)

  80. 8oz of chicken is like 1 or 2 chicken breast?

  81. Made these last night. I too wasn't sure how it would taste, but oh my was it tasty. Will definately make again.

  82. I made this last night and it was so much better than I expected (I was a little skeptical). The very mild flavor of the zucchini makes is a great "vehicle" for the enchilada. It satisfies that enchilada craving without the regret! I will definitely recommend it to friends and make it again!

  83. Hi Gina!

    I love your site. I went to make these the other night, but the store was all out of zucchini. In a pinch, I put them on portabella mushrooms, and I cut off the stems and chopped them out into the chicken same as you did with the zucchini.

    They came out phenomenal. I think even better than the zucchini ones! Here's a photo: http://instagram.com/p/UPe95bzO3E/

  84. Just made this tonight. I'd made it before and it was good but this time it was ridiculously good. I made with a side of warm black bean and corn salad. Delish!

  85. anyone tried this with rotisserie chicken?

  86. Just made this tonight. My husband and I absolutely loved it! He said it was his favorite meal I've ever made him. And it was SO filling. Thank you so much Gina! 🙂

  87. Made this tonight-absolutely delicious!! Thanks so much for all of your great recipes

  88. I made both versions of these in the last few weeks and, in an attempt to use up left overs in my fridge, made a happy discovery. The sante fe potato skins filling also made a great zuchinni boat variation with the same enchilada sauce. It might actually be my favorite way I had them…but it's a tough call.
    I've promised I won't make them again for a little while though, so we don't get sick of zuchinni! 🙂

  89. Wish i could grab that plate now…..looks so tempting!!

  90. Woooooooooow!!!
    love this recipe…sooooper yummm!!

  91. I want to make this as is for me, looks amazing!…but I'm also serving my boyfriend (he eats a ton) – any ideas of what to serve with to make sure its filling enough for him?

  92. Oh my, oh my, oh my…..This is fabulous! I've made this several times now (along with the cilantro lime rice!) and it is wonderful. My kids ask for it now. Last time I made traditional enchiladas for extended family, my 7 year old was SO disappointed that they weren't these! THANK YOU!

  93. This was phenominal!!! I mixed some quinoa in mine just to stretch it out a bit. Yum!!! I roasted my zucchini first as well, with a little olive oil and Adobo seasoning. Seriously delish!

  94. Is the 8 oz. of cooked chicken correct in the recipe? It looks as though there is more than that in the pictures. Perhaps it's just how it appears, but I want to make sure I make the dish correctly. Thanks!

  95. I'm doing ww and I have been pinning TONS of recipes today. I saw this one, and made it. My sisters LOVED it. There were a few things that I did differently: I used ground chicken instead of chicken breasts (it was just easier to brown it); in the sauce part, the entire can of chicken broth was added by accident and I think I put about 3 tablespoons or more of chipotle peppers in adobo sauce (it did make it spicy but it was still so good); and I also made a creamy sauce to put over it after I took it out of the oven. I used a small container of chobani plain greek yogurt and mixed in the rest of the enchilada sauce I had left over – DELISH!!! Loved this recipe and I'm so glad I stumbled upon it today. Thanks Gina.

  96. I just made these, the whole recipe took me TWO HOURS! If you have time on your hands I'd say try it out. I tried to do the recipe exactly as described. However – I ended up making the sauce part twice, it must've dried up not giving me enough at first. The second round I had more than enough! My moms not a big fan of garlic and I've never cooked using any (newbie here!) so hopefully it was worth its time & effort for me to make 😉

  97. I've just eaten it and it's so delicious!

  98. My boyfriend is battling some health problems right now so I made these for him last Thursday (enchiladas are his favorite) and he couldn't stop talking about them. It really cheered him up so much that I made another batch on Monday! Thank you!

  99. Thank you for this recipe! I made this for dinner last night and it was AMAZING. We live in Switzerland, and I can't get Chipotle Chiles in Adobo sauce. I substituted a finely chopped fresh red chili and the flavor and spice was just wonderful. I baked the zucchinis without pre-boiling them and everything turned out just great. I highly recommend this to anyone looking for a fresh and delicious dish that's also healthy!

  100. Gina, this recipe looked amazing and I was finally able to try it tonight. Thank you so much for sharing it with us!

    I think I scooped out a bit too much of the first couple of zucchini but once I figured that out it went much smoother. And yes, like one of the other reviewers mentioned this does take some effort but now that it's done, I love how they look! (pic.twitter.com/O28Ffxxb)

    I'll know how well they taste tomorrow but I tasted a bit of the enchilada mixture to adjust the spices and it was DELISH!

  101. We're trying to eat healthier, so I love this idea! But I didn't want to wash another pot just to par-boil the zucchini, so after prepping, I put them in the baking dish I planned to use and microwaved them for 3 minutes (no water or anything!), then removed them and dried off the little bit of moisture in the dish, and carried on. It worked out great!

  102. I was a little frustrated with a the reviews that just said how great this (and other) recipes look. I really wanted to know if it taste good. I tried it and we loved it!!! Great job Gina!!! You are very creative.

  103. i am a Skinnytaste Virgin, this is my FIRST recipe through you guys and I'm SO excited to make it! my husband and i are on a healthy food kick, and we found 5 recipes for everyday of the week to make on here! Thanks so much for all you do!!

  104. My mom made these last night and said she lovedddd them!

  105. Made these for dinner tonight, they are delish! So flavorful! We made them Paleo, and will certainly be making them again. My hubs was worried it would be too vegetably… but it wasn't he ate 4 boats… So freaking delish! Total mouthgasm!

  106. OMG you are my new favorite person. I have just started on WW, and just recently tried and liked a different version of a zucchini boat, but this looks beyond. And having (both versions of) points is such icing. I look forward to seeing more posts, thank you!

  107. Ah! Am hungry already… 🙂

  108. I made this last night and it was a winner. Hubby and I are trying to go lo-carb before a Hawaii vaca next month so this fit the bill nicely. We both though that this recipe is a keeper that we would make again; lo-carb or not. Thank you!

  109. Making these Thursday night for the girlfriend. Have tried a few of your other recipes, and they were all great. I am sure she'll love these. I would share the reward with you, but…. ;-).

  110. Wow, what a great idea! I also love enchiladas, and I would love to try this out. YUM!

  111. I was curious…the first picture shows cilantro and???? To me it looks like chives or green onions. Either way this was D-f'n-lish. My girlfriend and I made it for us, my mom and stepdad. They loved it too. I use MFP and the calorie count for this recipe was very helpful. Thank you so much for your wonderful knowledge. 🙂

  112. This recipe was INCREDIBLE. I didn't have chipolte chili in adobe sauce so I skipped it. Also, I can't take much "heat", so I got some "Old El Paso Mild Green Chili Enchilada Sauce" in a can and added a little on the bottom of the baking dish and used 1 tbls on top of each zucchini along with 1 tbls of the enchilada sauce in this recipe.

    I'm on a health kick again and I thought my boyfriend was going to give his usual critique of my "tasteless diet food" but he LOVED it. This dish is just simply delish and the bonus is that it's healthy. THANK YOU GINA!

  113. Made these for some friends last night. (With the rice…..so good). Got lots of compliments. Your website is amazing, and I can't wait to make more of the recipes I see here!!

  114. This was amazing! I didn't even miss the tortilla! thanks for the great idea.

  115. Made these tonight and they are DELICIOUS!! Thank you so much! Been living a low-carb lifestyle for the last few months and these give the "rotation" a much needed change!! Bless you!

  116. Another great recipe! As usual, I took your idea as inspiration and did my own thing with it – no shredded chicken, so I cooked diced chicken with the onions, chipotle, peppers, etc. and I added some of our garden chiles. Didn't bother with boiling zuccs first – just cooked them till they were to the desired doneness in the oven. Yummy! Husband was concerned when there were no tortillas, but in then end, he approved. I just had the leftovers for lunch, and like any enchilada, they were even better the next day! THANKS!

  117. Made these on Friday night. I was in the kitchen for a little over an hour getting them prepped for the oven. I also am not good at hollowing out zucchini. I cracked two of them while trying. Good recipe but not quite worth the work (I would def love it if someone made them for me haha)

    LOVE LOVE LOVE this website. Cook from skinnytaste every single night of the week! You rock Gina!

  118. I made these last night and they were delicious!! My husband loved them too. Great healthy choice for a mexican night. The prep time was kind of long but if I made them during the week I would just get a rotisserie chicken for cooked chicken and use enchilada sauce from the can to shorten it. They were great! Thank you!

  119. AHHH these were amazing!! Loved them! And they were super easy to make! Def going into my recipe folder!

  120. I'm going to make them with Black Beans for dinner tonight.

  121. Gina,
    Any substitution for green bell pepper? Thanks!

  122. Made this tonight…it was AMAZING! A fair amount of prep work involved all simple and straightforward, but be prepared for the time needed to get it all assembled to cook. Definitely worth the time, it makes enough for 2 meals for 2…more if you didn't stuff yourself like we did. Served with a side of kidney beans, perfect! Just discovered your site; I'm hooked already!

  123. I made these for dinner tonight, and they turned out GREAT! I had been staying in a hotel for the past 2 weeks living off frozen meals instead of eating out because we all know how hard it is to eat healthy at unknown restaurants. Well, I wanted to spend some good time in the kitchen, and this was the perfect remedy! These were delicious, and my hubby loved them too. Thanks for the recipe!

  124. Made these last night, they were awesome! Fiancé loved them
    And even ate the leftovers for breakfast (???)! I did cheat and use canned enchilada sauce so I'm sure they'd be even better with the real thing!

    Went to the grocery today to get more to make the sausage stuffed ones and they were completely out of zuchinis?! Maybe everyone read this recipe and decided to give them a try! 😉 keep up the good work, love your site!

  125. OK, I have to ask…is there a trick to hollowing out the zucchini? I used a melon baller and every single one of my zucchinis broke apart when I was doing it. I kind of put them back together in the dish when I cooked them, but I was trying to figure out if there was an easier way. I'm certainly no Gina, that's for sure! 🙂

  126. I made this last week- absolutely fantastic!! Reheated leftovers were great for lunch too! Love your recipes 🙂

  127. I made a mild version of this and it turned out great! My 2 year old loved it! I couldn't help but go a little heavier on the cheese though:)

  128. When I make stuffed peppers, I will nuke them for a few minutesjust to make them soft. Probably could apply here as well!

  129. These were delicious! I've never worked with chipotle in adobo & it really was tasty! I paired it with corn & rice. YUM! :d

  130. These are delicious, but they are also quite spicy, so if you have kids, I'd tone down the chipotle peppers in the sauce by AT LEAST half, and I'd sub smoked paprika for the chipotle chili powder. I love really spicy things, and even my lips were burning even with cutting the spicy stuff in half. Otherwise, very good and very healthy!

  131. I showed this recipe to my husband last weekend and he made it Monday night. Fantastic… Thank you!

  132. Wow, those look so good!! I am going to add them to my Mouth Watering Mondays post this Monday. Come on over to see it at www.noshingwiththenolands.com Cheers, Tara

  133. I made these tonight and I am sure they are going to taste divine, but be warned they are a lot of prep…maybe I just wasn't organized but it took me about an hour to get them into the oven so this is def a weekend meal!

  134. I made this yesteday and it was sooooooo good!!! I love zucchini and spicy so it was perfect. Even my picky husband ate it. I used ground turkey meat instead and it turned out really well. We will be having this again!! Thanks for the recipies!!

  135. You rock! I just finished the chicken zucchini boats. They turned out great! I used ground chicken instead and mixed everything together before adding mixture to bowls. I added low fat mozzarella as well and did make lime cilantro rice. This was a hit in my house. I am a new fan

  136. These were a HUGE success. Thanks again!

  137. Great recipe!! I love getting my Mexican food fix without the added calories, fat & carbs from the tortillas. Thank you. I'm relatively new to your site and love it!

  138. These were A HIT at my house! I served them to my entire family, and one of my bro-in-laws said "I have to admit, I was hesitant at first…..but that was some rockin zucchini!!"

    🙂

  139. Made this for dinner tonight and I LOVED them!! Definitely will be making them again! 🙂

  140. These were AWESOME!

  141. I made these last night- I thought they were delicious!!!! Thanks for all your great recipes!

  142. Yum! These were a huge hit! We will definitely be making them again!

  143. Hi, I didn't see this question answered but I am on muscle relaxers so I may have missed it. If you are using canned enchilada sauce how much do you need? Thanks!
    –Leah

    • I used canned enchilada sauce in mine and I used a whole 10 oz can. I think it was just the right amount and it worked out PP value wise as well.

  144. Just made (and ate) these; they were excellent! Thank you for all of the awesome recipes. I've made quite a few from your site and never been disappointed.

  145. I just made these tonight! They were soooo yummy! It used to be such a challenge for me to try to eat healthy & still make meals that my hubby would approve & I'm happy to say he has LOVED every single skinnytaste recipe that I have made! Thank you! Thank you! Thank you!

  146. I just made these and they were great. I started making them as directed and decided I didn't want to mess with stuffing them. So I just coarse chopped the zucchini and put it in the bottom of the pan. Worked perfect and took less time.

  147. Gina,

    This is exactly something our readers over at Mr. Food would go crazy over. We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you're interested, check out our contest page for more details.
    http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-Contest

    Alexis Franzi
    Editor, Mr. Food

  148. Oh good gravy! I *LOOOOOVEEE* Zuchinni! Love it. This is going to have to happen in my oven. And soon.

  149. Yummy!

  150. I don't even like zucchini, but I thought I would give them a try anyway. It took me a long time to get them ready to go in the oven, but the payoff was great. These were awesome! I made them for Sunday lunch and both my husband and I had leftovers for Sunday dinner. Thanks for the recipe.

  151. When I make zucchini boats (in general), they are sometimes bitter. Any idea why? Thanks for all the great recipes!

    • It's likely because your zucchini was not fresh. If zukes are at all "bendy" in the store, they are not fresh and they will be bitter.

  152. Sounds delish-can't wait to try. I freeze left over chipoltes right in the can (covered). Using a sturdy spoon i dig out what i need while still frozen. I am actually scraping the peppers to get them out so I don't have to chop them!

  153. Made this last night for me and my non-WW hubs and we both LOVED this! The enchilada sauce is the total wow-factor of the dish 🙂 He ate 4 of them and I think he could have polished off the whole dish had I not stolen some for my lunch today!

  154. Why do you boil the zuchinni? What if we just cooked it a little longer and skipped the boil part?

  155. Oh my goodness this looks amazing! Thanks Gina!

  156. Made this exactly as instructed, although I added extra Chipotle chiles. It is AMAZING!! I will never buy enchilada sauce again.

  157. I bought the round zucchini to stuff at the farmers market.. do you think it would work or would it be too much stuffing not enough veg?

  158. I made these tonight…SO worth putting the oven on! DELICIOUS! I was the only one that ate them tonight, which is good…going to take to work tomorrow and hide the rest! 🙂

  159. Curious…did you use the green part of the green onion when cooking in the saute pan or the white part?

  160. Thank you, we loved this!

  161. How spicy does this come out and how can I make it less spicy (if needed)?? My husband and I love Mexican food and love spice but I don't want to start a crying party at the dinner table courtesy of my 3 and 4 year old!

    • I only used one chipotle chile when I made them tonight and I thought it was just right. Maybe only half of one if the kids are going to eat them. They were soooooo GOOD!

    • If you want it milder, you could use less or leave it out for the kids.

  162. These were kind of a lot of effort, but worth it! Even my picky husband liked them. Thanks Gina! I love you site.

  163. Once again, Gina, you created a great recipe!
    I will never go back to tortillas again!! The whole family loved it. Thanks for what you do!!

  164. I also wanted to add how awesome it was when I went to go and add my calories on my fitness pal that this recipe from skinny taste was already there so I didn't have to go about adding it all in there. How freakin' awesome is that?? I know I know, it's the little things in life, right? LOL

  165. These were fabulous!! I had a bunch of zucchini leftover from the garden that needed using. I have also been watching my calories so this was perfect. Thanks for taking the time to add the calories to all of your recipes that makes things so much easier. I shared your recipe on facebook as well! Hopefully that gets you more followers. I just found your site so hoping to try lots more delicious recipes!

  166. I've been making Italian Stuffed Zucchini with ground chicken and barley and my kids LOVE, LOVE, LOVE them!! But I never thought to try Mexican… The wheels are turning in my head now 🙂
    I love molé, so I want to try these AND a molé version. Thank you!!

  167. This looks so good! I am going to have to remember this when I see zucchini on sale.

  168. I made this tonight with Yellow crookneck squash and green chili enchilada sauce. It was delicious.

  169. Does anyone know if this would work if they were frozen after stuffing the zucchini but before cooking?

    • Zucchini does not freeze well with moisture. You could freeze the filling and then use fresh zucchini when your ready to cook.

  170. I home the Cooking Channel is paying attention to you, because I would love to watch you cook! This recipe is genius, I have three big zucchini plants 🙂

  171. is it 3 ww points with out the rice?

  172. I can see that this is something I have to try. I will adapt to items I have on hand (salsa rather than an enchilada sauce), but the idea is SO good. I just bought 2 zukes yesterday and happen to have chicken that I'm making tonight that will surely have leftovers to shred. Thank you for helping me think of new, delicious foods!

  173. This sounds so yummy! Going to make these as soon as a few more zucchinis come up in my garden.

  174. What a great idea! Zucchini boats are awesome to use in-place of a tortilla.

  175. Gina: Would these work with canned cooked chicken?

  176. Kimber: I put the unused chilies in adobo sauce into a small glass container with a lid and put them in the refrigerator. They will keep a very long time. I think I have some in there now that have been there quite a few months.

  177. These are so fun and creative! Definitely looking forward to putting some of this zucchini to use!

  178. Genius! If only my zucchini from my garden were giant beasts! I need to try to get to them when they are smaller so I can give these a try.

  179. Another great use for the zucchini we accumulate this time of year. Thanks!

  180. Hi Gina,

    I've a question about the chipotle chile in adobo sauce. As I'm from the Netherlands, I don't know what that is. I googled and I think it is something like a dried chile in sauce? I don't think I will find it around here, so I need something different, but similar. Can you help me out with that?

    Regards, Yvonne

  181. I typically substitute the chipotle chili powder for regular because every time I've been to the store to find it… it's out of stock! I've done it with other recipes and it's been fine!

  182. Thank you so much for another zucchini recipe! Zucchini is the only thing that grew well in our garden this year and we have tons of it. Your other zucchini recipes turned out great!!!

  183. also they sell Enchilada sauce??

    diane

    • They do, but I think making it homemade is so much better! You can make a large batch and freeze it which is what I often do.

  184. Your recipe calls for 1/4cup of cilantro… I can't stand the taste of cilantro..what can I use as a substitute? I see more & more recipes calling for this ingredient…Please offer suggestions!! Thanks So Much… BamaGal

  185. I wanna be in your kitchen to witness your cooking!!!
    These look so amazing….
    Is your kitchen a mess after doing all this cooking LOL?
    Anyone help you clean up?

    Cannot wait to try these!!!!
    Diane

  186. My husband and I are vegetarians so I think I'm going to do the stuffing with black beans and rice, and vegan cheese. I love this idea, especially since I'm allergic to gluten and I can't eat flour tortillas. Thanks for the inspiration. I'll let you know how it goes.

  187. My family doesn't like zucchini, but they LOVE Mexican. I am going to try these tomorrow and hope that they like it! I know I will be a huge fan!

  188. WOW! I just bought zucchini to make the sausage stuffed boats again and NOW THIS!!!!
    SWEET!!!!

  189. It's official…I have a culinary crush on you! These look positively yummy! You're a genius.

  190. You're killing me! I JUST made the sausage stuffed zucchini boats. These look great too.

  191. Just wondering the purpose of boiling the zucchini for one minute is?
    Already made the stuffed zucchini boats 2x and they were great!

  192. These look absolutely delicious! Wonderful presentation!

  193. Do you think this will work with much larger zucchini? I have two huge ones from a friend's garden and was thinking that I could make it in them and then of course it would just be slightly different…I'd have to slice the zucchini after cooking in the boats, but still

  194. My mouth is definitely watering! I have LOADS of zucchini and my family is getting tired of eating it grilled or steamed! This is a great change and I LOVE enchiladas. My kids, not so much, but oh well! They will learn one day to love the food I cook. Thanks for all your fabulous recipes!

  195. I stumbled across your site a few months ago… I just recently lost 50+ pounds on the old WW system, after my 4th pregnancy. I wish I found you years ago. I am so thankful you include the old points system. I have not commented yet on your site before, but had to. When I saw these, I was so amazed. I have tried several of your recipies, and very impressed. And so glad you use healthy ingredients. Not quite in the full swing of things (as I want to implement your recipies as a base for my cooking), but this is the site I go to first for healthy cooking. I am thankful you don't waste food, like, the flesh of the zuc. etc. Thanks so much for all your efforts in healthy cooking that is easy to adapt even in my kitchen. God Bless!

  196. Brilliant Gina!

  197. I've always loved seeing low-carb veggie pizza ideas (cheese & pepperoni on top of zucchini or portobello mushrooms) but never thought of this! Sounds amazing!

  198. I'm cooking for one and would also love to know about freezing these. Recently got a new refrigerator after the old one broke and I lost everything in the freezer so slowly restocking. These would be great to have on hand.

    • I didn't have any left to freeze so I am not sure, but if you do freeze them, I would freeze them after you cook them.

  199. Oh my goodness! AMAZING I was just looking for a dinner idea and HERE IT IS! Thank you so much and how appropriate for zuccini season~!

  200. Sounds yummy..Think this can be made without the chicken. We are trying to do veggetarian during the weeknights. What do you think ?

    Thanks
    Bev

    • Sure, why not use quinoa or tofu in place of the chicken?

    • I would think black beans or pinto beans would make a better substitute for Mexican food?

    • you can use seitan or TVP, too.. TVP looks a lot like hamburger… so it could be mock beef encheladas. 🙂 beans would be good, too.. tofu is made from beans, too. any would be a good choice. just depends on your personal preferences. 🙂

    • Or a southwestern frozen veggie mix with corn, beans, and peppers. I bet it would be yummy as most I use have spice built in.

  201. I bought a can of chiles in adobo sauce but since it's in a can, I can't refrigerate it for any good length of time. Does everyone just use 1 or 2 teaspoons and then throw out the rest? Do you transfer it to another container and keep it in the fridge and if so, for how long?

    • Freeze the peppers in individual ziplocs! You can throw one in whenever you need and they are really easy to chop frozen.

    • I always freeze the rest!

    • Freeze them individually on a parchment paper lined baking sheet. After they freeze throw hem into a ziplock bag and pull them out as you need them.

    • Blend the chiles and the adobo sauce in a food processor/blender, then freeze the mix flat in a ziploc. You can cut as much as you need right off the bag while still frozen for your next recipe (just wrap the cut bag with some saran wrap or put it in another ziploc before putting it back in the freezer.

    • if you blend them up, you can pour the sauce in an icecube tray, then just freeze the cubes & put those into a ziploc bag. 🙂 for smaller size, buy a smaller ice tray. you can do this with other stuff, too.. like pesto.. chop up some fresh basil & freeze it in water for later use (dry basil doesn't have much flavor & the best way to "store" basil is to freeze it in cubes).. you can make other blends of herbs & freeze them, too.. if you don't want to use water, you can use chicken/beef/veggie broth.. hope i gave you some ideas! 🙂

    • I freeze mine and scoop out what i need when i need it just put it in a plastic container or ziplock bag

    • So this reply is about 3 years later but in case anyone else wondered, use the chipotles in her Mexican slow cooker pork carnita recipe (with the cilantro lime rice). That is our favorite recipe.

  202. How well would these freeze? Would they make good leftovers?

    • I had the leftovers for lunch, they heated great in the microwave. I'm not sure about freezing but I am sure it would be fine if you freeze after baking.

  203. I have tried most of your zucchini recipes and loved them all, and make your skinny chicken enchiladas and the enchilada soup allllll the time. So needless to say, I am stoked to try these!!

  204. Gina, these look fantastic, just like all your recipes. Just one question – I live in Germany and can't find chipotle chiles in adobo sauce here. Can you recommend a substitute? I can get most dried spices, fresh chiles, etc.
    Thanks!

  205. Looks great! Cant wait to try!

    Last night I made your latest pesto (with 5 cloves of garlic of course), mixed it with roasted spaghetti squash and added half lb of the fresco roasted garlic chicken sausage. O.M.G

    Amazing.

  206. For those of us that are a little lazy in the kitchen…How does your homemade enchilada sauce compare nutritionally to the store bought variety?

  207. 95% of what I make for dinner is skinnytaste. Last night I just whipped up a quick meal after work and my husband couldn't hide the dissapointment in his voice when he learned it wasn't skinnytaste!!! Thank you for these amazing recipes! I will be making this asap! You are so talented! 🙂

  208. These look fantastic! As others posted above, the sausage zucchini boats were awesome!

  209. Seriously only 116 calories? How do you even eat enough to get in all your points for the day!

  210. I made your sausage zucchini boats last night and I just loved it. Was thinking myself of other things to stuff in them and here you are with this. I love me some mexican food!!! 🙂

  211. These look fantastic! Loved your sausage stuffed zucchini boat recipe, and this one is sure to be another hit!

  212. This looks amazing and I will make it this weekend. Loved the other boats — made them twice (once I added some leftover ricotta, which was also delish).

    One quick question…can I substitute regular "chili powder" for the chipotle chile powder? I have the chipotles in adobo but only regular McCormick chili powder and I think I might have an ancho chile powder in there. My spice drawer is stuffed full, so didn't really want to buy another jar! Thanks…

    • Sure, you can use whatever you like! Spice it to your taste, you can even add some jalapeño to it.

    • Holy wow! This stuff is nuts! I modified a little according to what I had, and grilled the zucchini real quick for a nice smoky flavor. Served 'em with cilantro lime cauliflower "rice" and black beans. My husband declared he liked them more than regular enchiladas and thanked me for dinner many times over the evening! I for sure loved them more than regular ones. These are going into frequent rotation! Oh,and I used some chipotle chili powder and smoked paprika in the sauce which really made things go wild! Thaaank you!

    • I made this and it was delicious! I didn't par-boil the zuchini and when I baked it for 30 min it was a bit softer than I would have liked so I might try a little less time next time. But overall, this dish rocked!