Chicken Enchilada Zucchini Boat
- Number of Servings: 1
Ingredients
For the enchilada sauce:olive oil spray (I used my Misto) 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 tasteFor 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 8 oz cooked shredded chicken breast 1 tsp cumin 1/2 tsp dried oregano 1/2 tsp chipotle chili powder 3 tbsp water or fat free chicken broth 1 tbsp tomato paste salt and pepper to taste For the Topping:3/4 cup reduced fat shredded sharp cheddar chopped scallions and cilantro for garnish
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. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
For the Zucchini Boats: Bring a large pot of water to boil.
Preheat oven to 400°. 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.
Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
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 onions are translucent. 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 cooked. Top with scallion & fat free sour cream.
Serving Size: Servings: 8 • Size: 1 zucchini boat
Number of Servings: 1
Recipe submitted by SparkPeople user ASCOLLIER.
For the Zucchini Boats: Bring a large pot of water to boil.
Preheat oven to 400°. 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.
Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
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 onions are translucent. 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 cooked. Top with scallion & fat free sour cream.
Serving Size: Servings: 8 • Size: 1 zucchini boat
Number of Servings: 1
Recipe submitted by SparkPeople user ASCOLLIER.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 6.1 g
- Cholesterol: 140.5 mg
- Sodium: 121.3 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 51.4 g
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