Chicken Enchilada Zucchini Boats

Ok, I am first to admit, I was hesitant about this.  How could enchiladas taste like enchiladas without any tortillas and with a bunch of zucchini?!  I really thought this was going to be one of those Pinterest fails where I ended up crying for ruining dinner and end up ordering pizza! haha But this one turned out AMAZING.  I highly recommend this as a low carb version of Chicken Enchiladas!

[What you need]

5 chicken breasts
2 cans greens enchilada sauce
1 can large black olives
1 large onion
1 bunch cilantro
1 cup grated mexican cheese
5 zucchini
Salt and Pepper to taste
Hot Sauce

[What to do]

My favorite way to make Mexican shredded chicken for tacos or enchiladas is in the crockpot, but if you don't have the time, you can do it in the oven too.  Dice your onion and add half of it to your crockpot along with the chicken breasts, 1 can of the green enchilada sauce, and a few squirts of your favorite hot sauce.  Cook on high for 4 hours until it starts to fall apart.  Shred the chicken and add about half of the second can of enchilada sauce to the chicken and season with salt and pepper.  Feel free to add some more hot sauce if you like it spicy!  Chop your black olives and add those in too.  Let it continue to cook shredded while you prepare the zucchini.

Thoroughly wash your zucchini and slice them in half lengthwise.  Fill a large pot halfway with water and bring it to a boil.  Working in groups if all the zucchini halves won't fit (if you have a big one, they might all fit at once, even better!) boil the zucchini for 2 minutes.  remove them promptly and let them cool. When you can hold them without burning yourself, scoop out the insides with a spoon and discard, making a "boat". in a large baking dish, like a 13x9in pan, drizzle the remaining enchilada sauce and and add in your zucchini boats.  Fill each boat with your chicken mixture and top them all with cheese.  Bake in the oven at 400 for about 15 minutes, until the cheese is melty and bubbly.  

When the enchiladas are baking, take the second half of the diced onion, chop your cilantro and mix them together.  When the enchiladas are done, top with some hot sauce, and your onion/cilantro mix and enjoy! 

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