Chicken Enchilada Zucchini Boats
Ingredients:
For Enchilada Sauce
- 2 cloves Garlic minced or pressed
- 2 tbsp Chipotle Peppers In Adobo Sauce
- 1.5 c Tomato Sauce
- .5 tsp Chili Powder
- .5 tsp Cumin
- .66 c Chicken Broth
- .25 tsp Sea Salt
- .125 tsp Ground Black Pepper
Zucchini Boats
- 2 lbs Zucchini about 4 zucchini
- 1 tsp Olive Oil
- .5 c Green Onions chopped
- 3 cloves Garlic minced or pressed
- .5 c Bell Peppers diced
- .25 c Fresh Cilantro chopped
- 8 oz Rotisserie Chicken shredded
- 1 tsp Cumin
- .5 tsp Dried Oregano
- .5 tsp Chili Powder
- 3 tbsp Chicken Broth
- 1 tbsp Tomato Paste
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .75 c Cheddar Cheese shredded
Instructions:
For the enchilada sauce
- In a medium saucepan, spray oil and sauté garlic.
- 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.
Zucchini Boats
- Bring a large pot of water to boil. 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.
- Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
- In a large saute 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.
- 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.
- Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.
- Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Nutrition
Calories: 144kcal | Carbohydrates: 9g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 935mg | Potassium: 631mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1104IU | Vitamin C: 40mg | Calcium: 117mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Leave a Comment