Try this Zucchini Chicken Enchilada Boats recipe, or contribute your own.
Suggest a better descriptionChop onion, garlic and cilantro and add to chicken broth. Bring chicken broth to a boil. Cut chicken into strips and add to broth. Turn heat down to medium low and cook for approximately 30 minutes. While chicken is cooking, cut zucchini length wise and hollow out with a melon baller. Place zucchini halves In a baking dish sprayed with Pam.
Bake zucchini boats for 30 minutes on 375*.
Add taco seasoning to chicken and allow to cook for about 10 minutes. Remove chicken from pan and shred. Place chicken in zucchini boats. Pour sauce over chicken filled zucchini boats. Sprinkle with cheese and bake for 15 minutes until cheese has melted.
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 247 | ||
Calories from Fat: 105 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 48mg | 15 % | |
Sodium 1070.5mg | 37 % | |
Potassium 711.2mg | 19 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 9.9g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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