Enchilada Zucchini Boats
When you’re trying to eat healthy but you only want tacos and enchiladas. What do you do?
You whip up a clean enchilada mix. Shove it into some scraped out zucchini top it with a little cheese, bake it, and enjoy!
My husband gave me the eyebrow- you know, the one that The Rock used to dish out during those old school wrestling days? So I cautiously set his plate down hoping for the best. And he ate two boats. Proud moment right there!
My husband gave me the eyebrow- you know, the one that The Rock used to dish out during those old school wrestling days? So I cautiously set his plate down hoping for the best. And he ate two boats. Proud moment right there!
These turned out so yummy! I hope you enjoy!
Ingredients:
3 medium zucchini or yellow squash, halved and seeds scraped out (save the insides for zucchini muffins)
3 medium chicken breasts, thawed
1 can black beans
1 cup frozen corn, thawed
1 can diced green chiles
1 cup salsa (I use fresh Jack’s All Natural)
1 tsp chili powder
1 tsp cumin
Sea salt/black pepper to taste
1/4 c shredded cheese
Directions:
You can toss it all in a crockpot (except the zucchini and cheese) for 4-5 hours on low or you can sauté the chicken in the seasonings until cooked then add the remaining corn, chiles, salsa, beans.
Preheat the oven to 350* and scrape out the zucchini boats. Spoon mixture into zucchini until overflowing (about 1/2- 3/4 cup). Bake for 30 minutes at 350* until zucchini edges start to brown. Top with pinch of cheese on each boat and toss under broiler for 3-5 minutes until cheese bubbles.
Serve and enjoy!
1 serving: 2 boats
For 21 Day/Portion Fix:
1 red, 1 yellow, 1.5 green, 1/2 purple, 1 blue
