Chicken Enchilada Stuffed Zucchini Boats

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Ingredients

For the enchilada sauce

  • Olive oil spray
  • 2 garlic cloves, minced
  • 1 or 2 tablespoons chipotle chile in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • Salt & pepper

For the zucchini boats

  • 4 medium zucchini
  • 1 teaspoon oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 ounce cooked shredded chicken breast
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chipotle chili powder
  • 3 tablespoon fat free chicken broth
  • 1 tablespoon tomato paste
  • Salt & pepper

For the Topping

  • 3/4 cup reduced fat shredded sharp cheddar
  • Guacamole, see my homemade recipe on my blog

Directions

  1. For the enchilada sauce: In a medium saucepan, spray oil and sauté Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  2. For the Zucchini Boats: Bring a large pot of water to boil.
  3. Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  4. Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
  5. In a large sauté pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.
  6. Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
  7. Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.
  8. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  9. Top with guacamole.

Enjoy!

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