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.
Ready in: 40minutes
2cupscooked and shredded chicken(from about 1 lb)
4medium zucchini(2 1/2 lbs), sliced in half through length*
1 1/2Tbspolive oil
1/2cupfinely chopped yellow onion(be sure they are chopped fine or they won't cook through)
1(15 oz) cantomato sauce
1Tbspancho chili powder
Salt and freshly ground black pepper
1 1/4cupsshredded 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.