Chicken Enchilada Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Great Value Walmart boneless ,skinless chicken breast 4 serving Onions, yellow, chopped finely1 tsp minced garlic 1 1/2 cup Kraft Shredded 2% Mexican Four Cheese blend 1 cup kernels Yellow Sweet Corn, Frozen 1/2 tbsp Argo Cornstarch 1/2 cup (8 fl oz) Water, tap 14 oz Ortega Enchilada Sauce 3 zucchini, try to find fat ones for better boats3 serving Tomatoes, Roma, Fresh, 1 Med 2 serving Green Onion (fresh-1 stalk)
Preheat oven to 400f. Spray baking pans and set aside
Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats. Place boats in the prepared pan(s). Spray tops with olive oil spray. Bake about 20-25 minutes until nearly tender.
Meanwhile, heat 1 tbsp olive oil in a medium saucepan over medium=high heat. Once hot add onion and saute until soft about 3 minutes. Add minced garlic and saute 10 seconds longer.
Add enchilada sauce. In a measuring cup whisk water and cornstarch until dissolved. Add to enchilada sauce mixture. Bring to a light boil, stirring frequently. Allow to gently boil fpr 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
Remove zucchini boats from oven and spoon in chicken mixture. sprinkle with corn and then the cheese.
Place back in oven for 5-10 minutes until cheese is melted.
Cover with chopped tomatoes and green onions, if desired.
enjoy!!
Serving Size: 3 zucchini makes 6 boats
Number of Servings: 6
Recipe submitted by SparkPeople user LADYLUK.
Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats. Place boats in the prepared pan(s). Spray tops with olive oil spray. Bake about 20-25 minutes until nearly tender.
Meanwhile, heat 1 tbsp olive oil in a medium saucepan over medium=high heat. Once hot add onion and saute until soft about 3 minutes. Add minced garlic and saute 10 seconds longer.
Add enchilada sauce. In a measuring cup whisk water and cornstarch until dissolved. Add to enchilada sauce mixture. Bring to a light boil, stirring frequently. Allow to gently boil fpr 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
Remove zucchini boats from oven and spoon in chicken mixture. sprinkle with corn and then the cheese.
Place back in oven for 5-10 minutes until cheese is melted.
Cover with chopped tomatoes and green onions, if desired.
enjoy!!
Serving Size: 3 zucchini makes 6 boats
Number of Servings: 6
Recipe submitted by SparkPeople user LADYLUK.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 7.8 g
- Cholesterol: 47.5 mg
- Sodium: 432.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.6 g
- Protein: 22.0 g
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