Chicken Enchilada Stuffed Zucchini Boats

Name: Chicken Enchilada Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: Olive oil spray; 4 about 32 oz total medium zucchini; 3/4 cup reduced fat shredded sharp cheddar; 2 garlic cloves; 1 tsp oil; Cilantro for garnish; 1 or 2 tbsp chipotle chile in adobo sauce; 1/2 cup green onions; 1-1/2 cups tomato sauce; 3 cloves garlic; 1/2 tsp chipotle chili powder; 1/2 cup diced green bell pepper; 1/2 tsp ground cumin; 1/4 cup chopped cilantro; 2/3 cup fat-free low-sodium chicken broth; 8 oz cooked shredded chicken breast; kosher salt and fresh pepper to taste; 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

User Reviews

5.0

123 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 servings
Calories
232 kcal
Course
Dinner
Cuisine
American, Mexican

Chicken Enchilada Stuffed Zucchini Boats

Iris Warren

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

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Ingredients

Servings

Olive oil spray ()
4 about 32 oz total medium zucchini
3/4 cup reduced fat shredded sharp cheddar
2 garlic cloves (minced)
1 tsp oil
Cilantro for garnish
1 or 2 tbsp chipotle chile in adobo sauce (more if you like it spicy)
1/2 cup green onions (chopped)
1-1/2 cups tomato sauce
3 cloves garlic (crushed)
1/2 tsp chipotle chili powder
1/2 cup diced green bell pepper
1/2 tsp ground cumin
1/4 cup chopped cilantro (plus more for garnish)
2/3 cup fat-free low-sodium chicken broth
8 oz cooked shredded chicken breast
kosher salt and fresh pepper to taste
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

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Instructions

In a medium saucepan, spray oil and sauté garlic.
Preheat oven to 400°F.
Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil.
Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick.
Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
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.

Nutrition Information

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Serving 2zucchini boats Calories 232kcal (12%) Carbohydrates 22g (7%) Protein 24g (48%) Fat 7g (11%) Cholesterol 44mg (15%) Sodium 820mg (34%) Fiber 6g (24%) Sugar 9g (18%)