For an extra layer of flavor, consider adding a can of diced tomatoes (drained) to the chicken mixture. If you prefer a spicier enchilada, use a hot taco seasoning or add a pinch of cayenne pepper. To prevent the zucchini from becoming too watery, you can sprinkle the scooped-out zucchini boats with salt and let them sit for 15 minutes before patting them dry with paper towels. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Johnson Dicki
Jun 9, 2025Easy to follow recipe and delicious results. I'll definitely be making these again!
Julie Jerde
May 26, 2025I appreciate the low-carb option. These zucchini enchiladas are a regular on my dinner rotation now.
Judah Adamspagac
May 9, 2025My family loved these! Even my picky eaters devoured them. I added some corn to the filling for extra sweetness.
Khalid Murray
Apr 14, 2025These were so much better than I expected! A great way to enjoy enchilada flavors without all the carbs.