Chicken Enchilada Stuffed Zucchini Boats
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken Enchilada Stuffed Zucchini Boats calories by ingredient
Number of Servings: 8
Ingredients
-
1 Tbsp chipotle chile in adobo sauce
1 1/2 cups no salt added tomato sauce
1 tsp chipotle chili powder
1 1/2 tsp cumin
2/3 cup reduced sodium chicken broth
Salt & pepper, to taste
4 medium zucchini
2 tsp olive oil
1/2 cup green onions, chopped
5 cloves garlic, minced
1 medium green bell pepper, diced
1/4 cup cilantro, chopped
1/2 lb chicken breast, cooked & shredded
1/2 tsp oregano
3 Tbsp water
1 Tbsp no salt added tomato paste
3/4 cup fat free cheddar cheese, shredded
additional cilantro for garnish
Directions
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.