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
