Chicken Enchilada Stuffed Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp chipotle chile in adobo sauce1 1/2 cups no salt added tomato sauce1 tsp chipotle chili powder1 1/2 tsp cumin2/3 cup reduced sodium chicken brothSalt & pepper, to taste4 medium zucchini2 tsp olive oil1/2 cup green onions, chopped5 cloves garlic, minced1 medium green bell pepper, diced 1/4 cup cilantro, chopped 1/2 lb chicken breast, cooked & shredded1/2 tsp oregano3 Tbsp water1 Tbsp no salt added tomato paste3/4 cup fat free cheddar cheese, shredded additional cilantro for garnish
1. In a medium saucepan, add 1 tsp oil and cook 2 cloves garlic 1 minute. Add chipotle chili, chili powder, cumin, chicken broth, tomato sauce, salt & pepper and bring to a boil. Reduce the heat to low and simmer 5 - 10 minutes. Remove from heat and set aside.
2. Bring a large pot of water to boil. Preheat oven to 400°.
3. Cut zucchini in half lengthwise and using a melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
4. Drop the zucchini halves in boiling water and cook 1 minute, then remove and carefully set aside.
5. In a large pan over medium-low heat, add 1 tsp oil, onion, 3 cloves garlic and bell pepper. Cook for 3 - 4 minutes, until onions are have softened and become translucent. Add chopped zucchini and cilantro and season with salt & pepper. Cook 4 minutes.
6. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add the shredded chicken; mix and cook 3 minutes, until heated through.
7. Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with equal amounts of the chicken mixture, pressing down firmly.
8. Top each with enchilada sauce and a sprinkling of shredded cheese.
9. Cover with foil and bake 35 minutes or until cheese is melted and zucchini is cooked through. Top with fresh chopped cilantro and serve immediately.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JSKASICK.
2. Bring a large pot of water to boil. Preheat oven to 400°.
3. Cut zucchini in half lengthwise and using a melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
4. Drop the zucchini halves in boiling water and cook 1 minute, then remove and carefully set aside.
5. In a large pan over medium-low heat, add 1 tsp oil, onion, 3 cloves garlic and bell pepper. Cook for 3 - 4 minutes, until onions are have softened and become translucent. Add chopped zucchini and cilantro and season with salt & pepper. Cook 4 minutes.
6. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add the shredded chicken; mix and cook 3 minutes, until heated through.
7. Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with equal amounts of the chicken mixture, pressing down firmly.
8. Top each with enchilada sauce and a sprinkling of shredded cheese.
9. Cover with foil and bake 35 minutes or until cheese is melted and zucchini is cooked through. Top with fresh chopped cilantro and serve immediately.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 88.3
- Total Fat: 2.3 g
- Cholesterol: 18.1 mg
- Sodium: 188.5 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.5 g
- Protein: 11.2 g
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