Zucchini Chicken Enchiladas

Preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.

Slice both ends off each zucchini and cut them lengthwise, creating a hollow interior. Remove the center of each zucchini, leaving about 1/4 inch of flesh around the edges. Arrange the hollowed-out zucchinis on a rimmed baking sheet in a single layer.

In a large saucepan, heat olive oil over medium-low heat. Add sliced onions and bell peppers to the pan and cook gently, stirring occasionally, until the onions are softened and translucent, approximately 5 minutes. Remove the saucepan from heat and combine it with cooked chicken, softened cream cheese, and taco seasoning. Stir until the mixture is smooth and creamy.

Spoon the chicken mixture evenly into each hollowed-out zucchini, filling them about 2/3 full. Pour a moderate amount of enchilada sauce over each zucchini, covering the exposed flesh and leaving just enough to coat the bottom of the baking sheet. Sprinkle shredded Cheddar cheese over each zucchini.

Place the prepared zucchinis in the preheated oven and bake until the cheese is just starting to brown, taking about 25 minutes. Remove from the oven and let cool for 5 minutes before serving.