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In recent years, the culinary landscape has seen a significant shift towards healthier eating habits, with more people opting for low-carb meals that do not compromise on flavor. This trend is not just a passing phase; it reflects a growing awareness of nutrition and well-being. Among the plethora of options available, one dish that stands out for its mouthwatering flavors and health benefits is Chicken Enchilada Stuffed Zucchini. This recipe offers a delightful combination of traditional enchilada goodness encapsulated in a nutritious, low-carb vessel—zucchini.

Chicken Enchilada Stuffed Zucchini

Discover a delicious and healthy twist on classic Mexican comfort food with Chicken Enchilada Stuffed Zucchini. This recipe combines the rich flavors of traditional enchiladas with nutritious zucchini as a low-carb vessel. Packed with protein, vitamins, and fiber, this dish offers a guilt-free indulgence perfect for family dinners. By using rotisserie chicken and customizable fillings, you can whip up a satisfying meal that’s both easy to prepare and full of flavor. Enjoy the freshness of your garden veggies in every bite!
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Ingredients
  

4 medium zucchinis

2 cups cooked shredded chicken (rotisserie chicken works great)

1 cup enchilada sauce (homemade or store-bought)

1 cup black beans, rinsed and drained

1 cup corn (fresh, canned, or frozen)

1 cup diced red bell pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create a boat-like shape. Set the zucchini halves aside.

      Make the Filling: In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, diced red bell pepper, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.

        Stuff the Zucchini: Spoon the chicken enchilada mixture evenly into each zucchini half, pressing it in gently to pack it down.

          Top with Cheese: Sprinkle the shredded cheese generously on top of the stuffed zucchinis.

            Bake: Place the stuffed zucchini on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                Enjoy your delicious Chicken Enchilada Stuffed Zucchini!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4