Chicken Enchilada Zucchini Boats
All the flavors of chicken enchiladas without the extra carbs from tortillas. These are so flavorful, perfectly filling and perfect for an easy weeknight dinner.
- 2 cups chicken (cooked and shredded)
- 4 zucchini (medium, (( 2 1/2 lbs ), sliced in half through length *))
- 1½ tbsp olive oil
- ½ cup yellow onion (finely chopped, (( be sure they are chopped fine or they won't cook through )))
- 2 cloves garlic (minced)
- 15 oz can tomato sauce
- 1 tbsp ancho chili powder
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ⅔ cup water
- 1½ tsp cornstarch
- black pepper (freshly ground)
- ⅔ cup frozen corn
- 1¼ cups shredded Mexican blend cheese
- Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
- Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9). Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
- Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer.
- Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
- Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
- Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 - 10 minutes longer until cheese has melted and zucchini is tender.
- Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.
- *Look for zucchini that is wider and more uniform in width.
- Recipe source: Cooking Classy
View the recipe instructions at www.cookingclassy.com