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.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 374 kcal
- 2 cups cooked and shredded chicken (from about 1 lb)
- 4 medium zucchini (2 1/2 lbs), sliced in half through length*
- 1 1/2 Tbsp olive oil
- 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won't cook through)
- 2 cloves garlic
- 1 (15 oz) tomato sauce
- 1 Tbsp ancho chili powder
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 2/3 cup water
- 1 1/2 tsp cornstarch
- Salt and freshly ground black pepper
- 2/3 cup frozen corn
- 1 1/4 cups shredded Mexican blend cheese
- For serving: diced Roma tomatoes , chopped cilantro, chopped yellow onion (optional), light sour cream (optional)
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