ZUCCHINI ENCHILADA BOATS😍

It’s time to wow your weeknight dinner slump up a bit with these Zucchini Enchilada Boats😍 All the same flavors you know to love from an enchilada, stuffed into a zucchini boat that is definitely not lacking in the flavor department. Using rotisserie chicken makes this dinner extra quick, a win for hungry people everywhere. You’re gonna wanna make this ASAP! 

PS: the enchilada sauce is Whole30, so if you skip the cheese you can have a delicious Whole30 meal!

Serves 2-3.

Ingredients:

For the Zucchini Enchilada Boats:

• 2 large zucchinis

• 2 cups homemade (recipe below) or store bought enchilada sauce (12oz)

• 2 cups shredded rotisserie chicken*

• 1 tbsp olive oil

• ½ cup shredded cheddar cheese (optional)

• Salt and pepper to taste

*You can also make your own shredded chicken by adding 4 chicken thighs, 1 cup chicken broth, salt and pepper to an Instant Pot. Cook for 10 minutes on high pressure, then naturally release for 5. Shred with 2 forks.

For the Whole30 Enchilada Sauce:

• 3 tbsps ghee or avocado oil

• 3 tbsps arrowroot

• 1 tbsp chili powder

• 1 tsp garlic powder

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp smoked paprika

• ¼ tsp cayenne (optional)

• 2 tbsps tomato paste

• 2 cups broth (vegetable or chicken)

• 1 tsp apple cider vinegar

• Salt to taste

Directions:

For the Whole30 Enchilada Sauce:

• In a bowl, mix together the arrowroot and all the spices. 

• Add ghee to a small saucepan and once melted, whisk in the arrowroot and spice mixture until well incorporated.

• Immediately add tomato paste and whisk another 30 seconds.

• Slowly pour in the chicken broth, whisking until there are no more clumps.

• Reduce and simmer for 1-2 minutes until thickened.

• Add vinegar and a pinch of salt and taste to adjust any seasonings. Shut off heat and set aside.

For the Zucchini Enchilada Boats:

• Cut the zucchini in half lengthwise. Use a small knife to make little slits in the flesh. 

• Using a spoon, scoop out the insides of the zucchini, leaving a border around the zucchini to hold up the filling.

• Preheat the oven to 350 degrees.

• Chop the flesh from the zucchini into small chunks.

• Add olive oil to a medium sized skillet on medium heat, and add in the zucchini with a pinch of salt and pepper. Cook for 6-8 minutes until soft.

• Shut off heat and add the shredded chicken and ¾ cup enchilada sauce and stir through.

• Add 1 cup enchilada sauce to an 8×8 baking dish.

• Place the zucchini boats in the dish and evenly divide the filling into all 4 boats.

• Drizzle any remaining enchilada sauce on top and the cheese (if using).

• Cover with aluminum foil and bake for 20 minutes covered, then uncover and bake 5 minutes more. Enjoy!