Salsa Verde Chicken Enchilada Zucchini Boats
Servings: 10 zucchini boats
Ingredients
- 2 medium-large chicken breasts
- 2 tbsp taco seasoning
- 1 1/2 tsp salt, divided
- 1 tsp pepper
- 1 large can green enchilada sauce, divided
- 1 cup water (if using electric pressure cooker)
- 1 cup yellow onion, diced
- 1 bunch cilantro, chopped and divided
- 3 cloves garlic, minced
- 5 medium-large zucchini, trimmed, seeds scooped out, halved lengthwise
- 2 tbsp olive oil
- 1 8 oz bag shredded pepperjack cheese
- Optional toppings: green onion, pico de gallo, sour cream, queso fresco, roasted corn, black beans, etc.
Instructions
- Preheat oven to 400°F.
- In an electric pressure cooker, add 1 cup water to the bottom. Then, use the wire rack accessory and set a pressure cooker safe dish on it, placing both chicken breasts in the dish. Season the chicken with the taco seasoning and half of the salt and pepper. Then, pour 1/3 of the can of enchilada sauce, 1/2 of the chopped cilantro, all of the garlic and all of the onion over the top, mixing well.
- Turn on the pressure cook setting on high for 15 minutes, allowing pressure to naturally release for 10 minutes when finished before quick releasing any remaining pressure. After pressure has released, remove chicken to a bowl or dish with sides and finely shred.
- While the chicken is cooking, arrange the zucchini in a large casserole dish (or two medium sized dishes). Drizzle the olive oil over the zucchini. Rub to ensure each one is fully coated. Season with remaining salt and pepper. Bake cut side up, uncovered for 15 minutes.
- When the zucchini finishes, stuff it with the shredded chicken. Pour remaining enchilada sauce over the top of all of the zucchini boats and top each one with the pepper jack cheese. Bake for an additional 10-15 minutes or until zucchini is fork tender and cheese is melted.
- When finished, top with remaining cilantro and any other toppings of your choice, such as green onion, pico de gallo, queso fresco, sour cream, guacamole, etc. Serve and enjoy!
Notes
If you don't have a pressure cooker, you can also use a rotisserie chicken. Instead of following the pressure cooker directions, start by finely shredding the rotisserie chicken. Then, you'll sauté the onions and garlic in a skillet with a touch of olive oil, adding in the chicken once the onion is softened. You'll then add in the enchilada sauce and all of the seasonings, stirring well to coat.