CHICKEN ENCHILADA STUFFED ZUCCHINI BOATS

5/5

Chicken Enchilada Stuffed Zucchini Boats filled with shredded chicken, enchilada sauce, cheese, and scallions is a tasty twist on a Mexican favorite. 

Ingredients

For the enchilada sauce:

  • olive oil spray  ()
  • 2 garlic cloves (minced)
  • 1 or 2 tbsp chipotle chile in adobo sauce (more if you like it spicy)
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt and fresh pepper to taste

For the zucchini boats:

  • 4 about 32 oz total medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste

For the Topping:

  • 3/4 cup reduced fat shredded sharp cheddar
  • cilantro for garnish

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 and bring to a boil.
  • Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Meanwhile For the Zucchini Boats:

  • Preheat oven to 400°F.
  • 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.
  • 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 tender.
  • 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 tender.
  • Top with scallions and cilantro for garnish and serve with Greek yogurt or sour cream, if desired.

Serving: 2zucchini boats, Calories: 232kcal, Carbohydrates: 22g, Protein: 24g, Fat: 7g, Cholesterol: 44mg, Sodium: 820mg, Fiber: 6g, Sugar: 9g

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