By starting with a zucchini base and adding seasoned chicken, enchilada sauce, and cheese, enchiladas are given a low-carb makeover.
Preheat the oven to 350 degrees F (175 degrees C).
Slice ends off zucchini and cut them lengthwise.
Scoop out centers leaving a 1/4-inch wall around each.
Line up zucchini “boats” on a rimmed baking sheet.
Heat olive oil over medium-low heat in a large saucepan.
Add onion and bell pepper; cook and stir until onion is softened and translucent about 5 minutes.
Remove from heat; stir in cooked chicken cream cheese and taco seasoning until well combined and creamy.
Spoon chicken mixture evenly into zucchini boats.
Pour enchilada sauce over each making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet.
Top each with Cheddar cheese.