Any occasion would be great for this simple (no-bake) milk chocolate cream pie.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 zucchini enchiladas |
Ingredients
- 4 medium zucchini
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 4 cups cubed cooked chicken
- 1 (4 ounce) package cream cheese
- 1 (1.25 ounce) package taco seasoning mix
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) package shredded extra-sharp Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini “boats” on a rimmed baking sheet.
- Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
- Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
- Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.
- If you don’t have cooked chicken on hand, cut boneless, skinless chicken breasts into bite-sized pieces and add to the saute pan a few minutes after starting the onions/peppers. Cook until no longer pink in the center.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 11 g |
| Sodium | 694 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly; it was good, but could use a bit more flavor. Perhaps adding some garlic & salt. I liked the firm zucchini, but hubby preferred I parboil it prior to filling.
I really liked these! I sautéed the bell (yellow), onion, added jalapeno and zucchini pulp for a bit before adding taco seasoning, cheese and garlic. Skipped the meat all together. Stuffed and topped with a homemade enchilada sauce and it was pretty good! Garnish with cilantro, tomato, onion, salsa guacamole or whatever you like! Will do again!
Have made this several times, we love it! I use the entire 8oz block of cream cheese and medium enchilada sauce. Delicious!
My family loved this. Made it exactly like the recipe said. Soooo good.
Used hamburger instead. Was delish!
This was delicious (with my changes); I omitted the green peppers because I don’t like them; I changed the chicken to hamburger meat (browning with the onions then draining); I used the 19 oz. can of red enchilada sauce; I cooked at 350 for 35 minutes. Longer cook time allowed the zucchini to be a little more tender (oh, and spooning out the zucchini was a bear!). If you make it as the recipe calls for, I think you will still like this dish.