Chicken Enchilada Zucchini Boats
Enchilada Sauce:
In med. saucepan spray with olive oil, heat and add;
1-2 minced cloves of garlic
1/2 t. chipotle chilies in adobo sauce, chop up chilies
3- 8 oz. cans of tomato sauce
1/2 t. chipotle powder
1/2 t. cumin
2/3 c. low-sodium chicken broth (hold on to rest for later)
fresh pepper to taste
Add all to hot saucepan, bring to boil and simmer for 5-10 min.
Boats:
4 medium zucchini, cut in half, scoop out middle pulp (leaving enough zucchini flesh to keep it strong)
and set aside. In large sauce pan, fill up to 3/4 full with water, bring to a boil. Dump zucchini halves into boiling water, cook for 1-2 min . Drain, set aside.
you also need:
1 T. olive oil
1/2 c. green onions, sliced
1/2 c. diced green bell peppers
3 garlic cloves, minced
1/4 c. cilantro, chopped
1 cup shredded and cooked chicken breast
1 t. cumin
1/2 t. dried oregano
1/2 t. chipotle chili powder
3 T. fat free-less sodium chicken broth
1-2 T. tomato paste
salt and pepper if you like
Topping:
3/4 c. reduced fat shredded sharp cheddar cheese or until boats are covered in cheese.
In skillet, heat oil. Add green onions, garlic and bell pepper. Cook on med-low heat fro 2-3 min. Add chopped pulp zucchini and cilantro, season if you wish, cook for 4 min. Add cumin, oregano, chili powder, broth and tomato paste and cook for a few more minutes. Add in chicken, mix well and cook for 3 more minutes.
In a 9 x 13 baking dish put half of enchilada sauce on bottom, place zucchini halves on top. Fill each boat with chicken mixture, then rest of enchilada sauce and top with cheese. Cover and bake for 35 min. So very good. It looks like a lot to do, but it's worth it. (Tip:If you don't have Chipotle chili powder use regular chili powder.)
