If you love Mexican comfort food but want something lighter, fresher, and still loaded with mouthwatering flavor, let me introduce you to Chicken Enchilada Zucchini Boats – Watkins Double-Bloom Edition.

This dish is a low-carb, gluten-free spin on classic enchiladas, swapping tortillas for tender roasted zucchini boats while keeping the bold, smoky spice blend that enchiladas are known for. And because we’re using Watkins premium organic spices, every bite bursts with rich, aromatic flavor.

But we’re not stopping there — this recipe uses a double-bloom technique to unlock the deepest notes of each spice, giving you the most flavorful chicken enchilada filling you’ve ever had in a zucchini.

A Little Backstory – Where It All Began

Enchiladas trace their roots back to ancient Mexico, where tortillas were rolled around fish or other fillings and topped with chili sauces. Over centuries, they evolved into the cheesy, saucy, baked version we know today.

Zucchini boats, on the other hand, are more of a modern, Western culinary creation — a clever way to use seasonal zucchini as an edible vessel for all kinds of fillings. The mashup of these two worlds — traditional enchiladas and zucchini boats — is a fusion recipe that offers the comfort of Mexican cuisine with the freshness of a summer garden.

And Watkins? They’ve been around since 1868, producing some of the highest-quality spices on the market. Their blends bring a rich, clean flavor profile that really elevates the sauce and chicken in this dish.

Why This Recipe Works

1. Double-Bloom Flavor Boost – Blooming spices in oil twice (once in the sauce, once on the chicken) extracts maximum aroma and flavor.

2. Homemade Enchilada Sauce – No canned shortcuts here; we build flavor from scratch using fresh broth, tomato sauce, and spices.

3. Healthy & Satisfying – Low-carb, gluten-free, and keto-friendly without sacrificing taste.

4. Watkins Spices – Premium organic chili powder, cumin, garlic, and oregano give this dish a professional, restaurant-quality finish.

Ingredients You’ll Need

For the Zucchini Boats

• 4 medium zucchini

• 1 lb (450g) raw chicken breast or thighs

• 1 cup shredded cheese (cheddar, Monterey Jack, or blend)

• 2 tbsp olive oil (split use)

• Watkins Mediterranean Sea Salt, to taste

• Freshly ground black pepper, to taste

For the Enchilada Sauce

• 2 tbsp olive oil

• 2 tbsp all-purpose flour

• 2 tbsp Watkins Organic Chili Powder

• 1 tsp Watkins Organic Smoked Paprika

• 1 tsp Watkins Organic Ground Cumin

• 1 tsp Watkins Organic Garlic Powder

• 1 tsp Watkins Organic Onion Powder

• 1 tsp Watkins Organic Oregano Leaves (crushed between fingers)

• ¼–½ tsp Watkins Organic Cayenne (adjust for heat)

• 2 cups chicken broth

• 1 cup tomato sauce or crushed tomatoes

• Watkins Mediterranean Sea Salt, to taste

Chicken Enchilada Zucchini Boats

Step-by-Step Instructions

1. Make the Enchilada Sauce (First Bloom)

1. In a saucepan, heat 2 tbsp olive oil over medium heat.

2. Whisk in the flour, cooking 1 minute until lightly golden.

3. Add Watkins chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, and cayenne — stir 30 seconds to bloom the spices.

4. Slowly whisk in chicken broth, then add tomato sauce.

5. Simmer 8–10 minutes until thickened. Season with Watkins Mediterranean Sea Salt.

2. Spice the Chicken (Second Bloom)

1. Mix ½ tsp chili powder, ¼ tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, pinch of cayenne, pinch of salt in a small bowl.

2. Pat the chicken dry, coat it with 1 tablespoon of olive oil, and then rub in the spice mix.

3. Pan-cook 6–8 min per side until fully cooked. Shred or chop.

3. Prep the Zucchini Boats

1. Preheat oven to 400°F (200°C).

2. Slice zucchinis in half lengthwise, scoop out the centers.

3. Brush with olive oil, sprinkle with sea salt, and arrange in a baking dish.

4. Assemble & Bake

1. Toss shredded chicken with 1 cup of enchilada sauce.

2. Spoon mixture into zucchini boats.

3. Top with shredded cheese.

4. Bake uncovered for 15–20 minutes until the zucchini is tender and the cheese is golden.

5. Serve & Garnish

• Drizzle extra enchilada sauce over the boats.

• Garnish with fresh cilantro, avocado slices, or a dollop of sour cream.

• Optional: a sprinkle of Watkins Chili Powder for visual appeal.

Serving Suggestions

These zucchini boats are a meal on their own, but if you want to round out your plate:

• Side salad with lime vinaigrette

• Cilantro-lime cauliflower rice for extra low-carb goodness

• Grilled corn on the cob for a summery touch

Storage & Meal Prep Tips

• Fridge: Store in an airtight container for up to 4 days.

• Reheat: Bake at 350°F for 10–12 min or microwave in 1-min bursts until warm.

• Freezer: Assemble boats without baking, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F for 30–35 min.

Health Benefits

• Zucchini – Low in carbs and calories, high in antioxidants.

• Chicken – Lean protein source to keep you full.

• Watkins Spices – Contain natural antioxidants and no artificial additives.

• Homemade Sauce – Lower in sodium and free from preservatives compared to canned.

Why Watkins Spices Make the Difference

Watkins’ organic, non-GMO, and sustainably sourced spices have a purity and depth of flavor you just don’t get with average grocery store brands. Their chili powder brings a warm, earthy base; their cumin adds nutty richness; their oregano layers in herbal brightness. And because we’re blooming them in oil, those essential oils get fully released — giving you restaurant-level depth in a home-cooked meal.

Final Thoughts

These Chicken Enchilada Zucchini Boats with Watkins spices are proof that healthy eating doesn’t have to mean bland food. With the double-bloom method, homemade sauce, and a boatload (pun intended) of fresh ingredients, you’re getting the whole enchilada experience — minus the heavy carbs.

Whether you’re keto, gluten-free, or just looking for a fresh dinner idea, this recipe hits every note: smoky, spicy, cheesy, and deeply satisfying.

So grab some zucchinis, fire up your skillet, and let Watkins take your dinner from good… to unforgettable.

Disclosure: I only recommend products I would use myself, and all opinions expressed here are my own. This post may contain affiliate links through which, at no additional cost to you, I may earn a small commission.