So it's Whole30 (Round 4) Day 7, and I'm feeling pretty good. My headache isn't consuming my brain, and I didn't want to nap in my bean bag chair in my office at work. So that's good.
Yesterday, though, was a different story. Day 6 got me good. I had a headache that was controlling my thoughts, and didn't know if I needed to sleep, cry, or just drink a bottle of wine. Day 6 was real, you guys.
Fortunately, I made it through: largely in part to these little Enchilada-inspired creations.
I've seen gorgeous fitness supermodel extraordinaires like Paige Hathaway (who I shamelessly follow on Instagram) make something similar to this with their sponsored spice collection & some low fat, "macro-friendly" cheese, and wanted to put my spin on it. No hate to them, since I loved the idea, but I wanted to do it in a way that was Paleo & Whole30 compliant.
These are saucy, flavorful, & just overall delicious. They're also extremely easy to make (which is my favorite part) & can be switched up to your liking.
Try these stuffed with my Shredded Salsa Chicken if you've got time for the slow cooker, or use grilled chicken, baked chicken, ground beef, shredded beef, leftover pulled pork, etc. You can change this up however you like.
If you're into cheese, throw some on top. If you like to get sweaty while you eat, add a bunch of hot sauce. You do you ;)
Makes 6 "boats".
- 3 medium-large zucchini or yellow squash*
- 15 oz can tomato sauce
- 2 Tbsp chili powder
- 1/2 tsp each: cumin, garlic, oregano, salt
- dash of cayenne pepper*
- 1 lb shredded chicken breast, fully cooked*
- 4 oz can mild diced green chiles
- 1 tsp dried onion or 1/4 white onion, chopped
- 4 oz can sliced black olives
- mixing bowls (medium & large)
- 9 x 13" baking dish
- aluminum foil
- Preheat the oven to 400ºF. Line a 9 x 13" baking dish with aluminum foil for easy clean up.
- Trim the stems from the squash and slice in half lengthwise. Scoop out the seeds & insides of the squash* to make room for your stuffing. Lay the squash "boats" into the lined baking dish.
- In a small bowl, prepare your "enchilada sauce" by mixing the tomato sauce and spices until smooth.
- In a larger bowl, mix the shredded chicken with diced green chiles, onion, and 1/2 of the sauce.
- Spoon the chicken mixture into the boats, distributing it evenly (I over-stuffed mine). Use a spoon to spread the remaining enchilada sauce over top of each "boat", then top with sliced black olives.
- Transfer to the oven & bake at 400ºF for 25 minutes. I then broiled mine for about 3 more minutes to cook the olives a bit more.
- I used both zucchini & yellow summer squash since I had a mixed bag of both from Costco. They both tasted great, but I did prefer the shape of the zucchini since they aren't narrow at one end.
- Use more or less cayenne pepper, or even none at all, depending on your heat preference. You could also mix in some hot sauce! You know I did.
- I used my Shredded Salsa Chicken recipe, but you could grill some chicken, use leftover chicken, or go for another protein like grass-fed beef.
- You can use the scooped out seeds & flesh from the squash by chopping it up & mixing in with the chicken "stuffing" mixture, or you can discard it. I didn't use mine, since I'd rather stuff in more chicken. :)