Chicken Enchilada Zucchini Boat

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 taste

For 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

Calories: 116 • Fat: 3.5 g • Protein: 12 g • Carb: 11 g • Fiber: 3 g • Sugar: 4.5 g
Sodium: 410 mg (without salt

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.