Chicken Enchilada Zucchini Boats

I served my zucchini boats with a side of spicy Jambalaya-style rice.

Chicken enchiladas are a favorite dish of mine, but typically they are so unhealthy. I decided to create an alternative to the Mexican favorite and came up with this easy zucchini recipe. I served this dish to my family and they actually liked it more than regular chicken enchiladas! Try it out and let me know what you think. I like my sauce to be super spicy, but feel free to tone it down by leaving out a few of the spices to suit your preferences. Leave a comment here or tweet me at @kitchen_sams using the hashtag #LetsTalkFood. I hope you enjoy this simple but decadent dish as much as we did!

Ingredients

For the spicy enchilada sauce:

• 1 and 1/2 cups tomato sauce
• 4 tablespoons chipotle chile in adobo sauce
• 1 tablespoon minced garlic
• 2/3 cup low-sodium organic chicken broth
• 1 teaspoon Mexican chili powder
• Olive oil cooking spray
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 teaspoon cayenne pepper
• 2 teaspoons cornstarch

For the zucchini boats:

• Four medium zucchinis
• 8 ounces cooked and shredded chicken breast
• 1 teaspoon extra virgin olive oil
• 1/2 cup chopped onions
• 2 tablespoons minced garlic
• 1/4 cup cilantro
• 1 teaspoon cumin
• 2 tablespoons tomato paste
• 1/3 cup low-sodium chicken broth
• 1 teaspoon Mexican chili powder
• 1/2 teaspoon dried oregano
• 3/4 cup shredded chedder or taco-blend cheese

Instructions

1. Let's make the enchilada sauce first! In a medium saucepan, spray olive oil cooking spray and turn on medium-high heat. Add minced garlic to saucepan and saute for about 30 seconds.
2. Add chicken broth, tomato sauce, cumin, chili powder, cayenne pepper, chipotle chiles, salt and pepper, and cornstarch. Bring to a boil.
3. Reduce heat and simmer for 5-10 minutes. Set aside.
4. Preheat oven to 400 degrees F.
5. Add water to another medium saucepan. Bring to a boil while you complete the next two steps.
6. Now it's time to make those zucchini. Cut each zucchini in half lengthwise. Use a small spoon to scoop out the insides of the zucchini, leaving the zucchini about 1/4 inch thick.
7. Don't throw away the insides of the zucchini! Chop them into small pieces and put aside for later.
8. Drop the hollowed-out zucchini halves in the boiling water. Cook for one minute and then remove. Set aside.
9. In a large pan, heat oil. Add minced garlic and chopped onion. Cook on medium heat for about 2-3 minutes.
10. Add chopped zucchini, cilantro, shredded chicken, cumin, oregano, chili powder, chicken broth, and tomato paste. Mix well and cook for about 7 minutes.
11. Place 1/3 cup of enchilada sauce on the bottom of a large lasagna dish.
12. Add zucchini halves on top of the enchilada sauce.
13. Fill each zucchini half with chicken mixture. Press down firmly.
14. Top each zucchini with 2 tablespoons of enchilada sauce. Sprinkle shredded cheese on zucchini boats.
15. Cover with boil and bake for about 30 minutes.
16. Top with more cilantro and sour cream if desired. Serve and enjoy!