Description
A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you’ll have yourself a fiesta!
Yield: 4servings | Serving Size: 2zucchini boats
Ingredients
For the enchilada sauce:
olive oil spray,
2garlic cloves, minced
1or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
1-1/2cupstomato sauce
1/2tspchipotle chili powder
1/2tspground cumin
2/3cupfat-free low-sodium chicken broth
kosher salt and fresh pepper to taste
For the zucchini boats:
4about 32 oz total medium zucchini
1tspoil
1/2cupgreen onions, chopped
3clovesgarlic, crushed
1/2cupdiced green bell pepper
1/4cupchopped cilantro, plus more for garnish
8ozcooked shredded chicken breast
1tspcumin
1/2tspdried oregano
1/2tspchipotle chili powder
3tbspwater or chicken broth
1tbsptomato paste
salt and pepper to taste
For the Topping:
3/4cupreduced 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.
