I’m having a wisdom tooth extracted this afternoon, so I’m going to try to set up the rest of this week’s posts before that happens. Just in case. 
I’ve been really into stuffing things with other things…particularly zucchini. Because zucchini is good. This time around, I stuffed it with enchilada filling. Basically, make enchilada filling the way you normally would and put it into a zucchini instead of a tortilla. Here’s how I did it!
What you’ll need:
- chicken, boiled and pulled
- Mexican rice (make it yourself or use a package of it)
- 3 zucchinis, cut in half and gutted
- sharp cheddar cheese
- 1 can enchilada sauce
Step 01: Preheat the oven to 400°F. Cut and gut the zucchinis.
Step 02: Boil and pull the chicken–use as much as you want. I decided to use a little and save the rest for other meals. Make your Mexican rice (I used Rice Sides, which are $1 each at the grocery store). Combine them with the enchilada sauce in a container and then spoon into the zucchini halves.
Step 03: Bake for about 35-45 minutes. Remove from oven, cover in cheese, and let sit until the cheese melts.
This is quite good and it makes a nice dinner all by itself. It has so much flavor and I really didn’t miss the tortillas–though I’m not a huge tortilla fan, anyway.
I have more plans for stuffing zucchinis, so stay tuned. 
[yumprint-recipe id=’82’]