My first memory of enchiladas goes way back to when I was a young girl eating dinner at the neighbor’s house; but it wasn’t until the past few years that enchiladas have really climbed up my favorite food list. Then again, I guess that isn’t surprising because anything made with cheese is high up on the list. The past couple weeks I have been craving enchiladas but knew I didn’t need the high calorie meal. Instead, I opted for zucchini chicken enchilada boats. I’ve made zucchini lasagna boats and zucchini pizza boats, but this was the first time for zucchini chicken enchilada boats. They were awesome, delicious, and guilt free!
This recipe is similar to my layered chicken enchilada casserole post. The first step in this recipe is making a shredded chicken blended with salsa and seasonings. I made mine in the crock-pot and mocked my Slow Cooker Mexican Chicken recipe. If you’re looking to save to save time, I bet these enchiladas would be equally awesome with ground meat or shredded beef.