Chicken Enchilada Stuffed Zucchini Boats
Delight in these Zucchini Boats packed with shredded chicken, rich enchilada sauce, gooey cheese, and fresh scallions, offering a delicious spin on a beloved Mexican classic.
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Ingredients
- 2 garlic cloves
- olive oil spray
- 1/2 tsp ground cumin
- 2/3 cup fat-free low-sodium chicken broth
- kosher salt and fresh pepper to taste
- 4 about 32 oz total medium zucchini
- 1 tsp oil
- 1/2 cup green onions
- 3 cloves garlic
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 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
- 3/4 cup reduced fat shredded sharp cheddar
- cilantro for garnish
- 1/2 tsp chipotle chili powder
- 1 or 2 tbsp chipotle chile in adobo sauce
- 1-1/2 cups tomato sauce
Instructions
- 1
In a medium saucepan, lightly coat the bottom with cooking spray and sauté the minced garlic until fragrant.
- 2
Incorporate chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, along with salt and pepper, and bring the mixture to a boil.
- 3
Lower the heat to a simmer and let it cook for 5-10 minutes. Once done, remove it from heat and set aside for later use.
- 4
Preheat your oven to 400°F (200°C).
- 5
Slice the zucchini in half lengthwise and, using a small spoon or melon baller, carefully scoop out the insides, leaving a 1/4-inch thickness.
- 6
Finely chop the removed zucchini flesh and set it aside for later incorporation.
- 7
In a spacious sauté pan, heat some oil and add diced onion, minced garlic, and chopped bell pepper.
- 8
Sauté on medium-low heat for approximately 2-3 minutes, until the vegetables become tender.
- 9
Stir in the chopped zucchini and fresh cilantro; season with salt and pepper, cooking for about 4 minutes.
- 10
Add cumin, oregano, chili powder, water, and tomato paste, cooking for a few more minutes, then fold in the chicken; mix well and continue cooking for an additional 3 minutes.
- 11
Spread 1/4 cup of the enchilada sauce across the bottom of a large (or two smaller) baking dish, and arrange the zucchini halves with the cut sides facing up.
- 12
With a spoon, generously fill each hollowed zucchini with 1/3 cup of the chicken mixture, pressing it down firmly.
- 13
Drizzle 2 tablespoons of enchilada sauce over each filled zucchini, followed by 1 1/2 tablespoons of shredded cheese on top.
- 14
Cover the dish with aluminum foil and bake for 35 minutes, or until the cheese is bubbling and the zucchini is tender.
- 15
Garnish with chopped scallions and cilantro, and serve alongside Greek yogurt or sour cream, if desired.