Leftover rotisserie chicken made in your Showtime Rotisserie oven is the perfect foundation for many delicious, healthy meals. In this recipe we made chicken Enchiladas, but we substituted the tortillas with zucchini. This way, you can enjoy all the wonderful flavors of chicken enchiladas without the calorie and carb-laden tortillas… making this a low carb, paleo friendly and low calorie dinner made easy!
Try this tip next week; on a meal planning day, make 2 rotisserie chickens in any of your Ronco Rotisserie ovens and instead of eating them right away, allow them to cool slightly. De-bone the meat and store (portioned in zipper baggies) to use within the next 4- 5 days for recipes like this one. Cooking your own rotisserie chicken at home ensures you know what kind of chicken you’re starting out with, and what ingredients are going into it! Two rotisserie chickens will yield around 6-7 cups of shredded chicken.
Rotisserie Chicken Enchilada Zucchini Boats” difficulty=“Easy” Time=“30-35
- 4 large zucchini
- Olive oil spray
- 3 cups shredded rotisserie chicken (about 12 oz.)
- ¾ cup jarred chunky salsa (use mild, medium or spicy according to your taste)
- ¼ cup sour cream
- ½ tablespoon lime juice
- ½ cup canned or frozen corn
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 teaspoon dried onion flakes
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ cup shredded Mexican cheese
- ¼ cup chopped black olives
- Preheat the oven to 350F° and cut all 4 zucchini in half, lengthwise.
- Using a spoon, scoop out most of the center of each zucchini half until you’re left with a ½ thick boat.
- Place hollowed out zucchini boats into a large baking dish (hollowed out side up). Spray each zucchini with a touch of olive oil and season each with salt and pepper.
- Place baking dish into oven and cook zucchini for 20 minutes to par bake.
- While zucchini is baking, prepare filling; in a mixing bowl combine shredded rotisserie chicken, salsa, sour cream lime juice, corn, chili powder, paprika, cumin, oregano, garlic powder, onion flakes, salt and pepper. Mix all ingredients together thoroughly.
- After zucchini boats have baked for 20 minutes, carefully remove from oven and drain any liquids from pan.
- Switch oven to broil at 350F°.
- Using a spoon, carefully fill each zucchini boat with about ½ cup of chicken enchilada filling. Top each boat with 1 tablespoon of shredded Mexican cheese and a few black olives and return to oven on center rack.
- Broil Rotisserie Chicken Enchilada Zucchini Boats for about 10 minutes until cheese is melted and chicken filling is warm.
- Serve 2 boats per portion, serve warm.
Chef Paja-Dejur Sanchez