Description

Cheesy Chicken Enchilada Boats are a low carb, flavor-packed dinner made with tender zucchini, shredded chicken, smoky enchilada sauce, and melted sharp cheddar.

Ingredients

Olive oil spray

2 cloves garlic, minced

1 to 2 tablespoons chipotle chile in adobo sauce, finely chopped

1 1/2 cups tomato sauce

1/2 teaspoon chipotle chili powder

1/2 teaspoon ground cumin

2/3 cup low-sodium chicken broth

Kosher salt and freshly ground black pepper, to taste

4 medium zucchini (about 2 pounds total)

1 teaspoon olive oil

1/2 cup chopped green onions

3 cloves garlic, minced

1/2 cup diced green bell pepper

1/4 cup chopped fresh cilantro, plus extra for garnish

8 ounces cooked shredded chicken breast

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon chipotle chili powder

3 tablespoons water or chicken broth

1 tablespoon tomato paste

Salt and black pepper, to taste

3/4 cup reduced-fat shredded sharp cheddar cheese

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Instructions

1. Lightly coat a medium saucepan with olive oil spray and warm over medium heat. Add garlic and cook until fragrant. Stir in chipotle chile, tomato sauce, chili powder, cumin, and broth. Season and simmer 5–10 minutes.

2. Preheat oven to 400°F.

3. Slice zucchini lengthwise and scoop out centers, leaving 1/4-inch border. Chop scooped flesh.

4. Heat olive oil in skillet. Cook green onions, garlic, and bell pepper 2–3 minutes.

5. Add chopped zucchini flesh and cilantro. Cook 4 minutes.

6. Stir in cumin, oregano, chipotle chili powder, water or broth, and tomato paste. Cook 2–3 minutes. Fold in shredded chicken and cook 3 more minutes.

7. Spread 1/4 cup enchilada sauce in baking dish. Arrange zucchini halves cut-side up.

8. Fill each with about 1/3 cup chicken mixture. Top with sauce and cheese.

9. Cover with foil and bake 35 minutes until tender and cheese melts.

10. Garnish with cilantro and serve warm.

Notes

Serve with plain Greek yogurt or sour cream if desired.

Store leftovers refrigerated up to 3 days.

Freeze filling separately for best texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Quick & Easy Dinners
Method: Stovetop and Baking
Cuisine: Mexican-American