Zucchini Chicken Enchiladas

We still need to plant a proper garden.  I've spent most of this past year repairing and renovating our cute little house in the country.  But our friends down the street gave us two zucchini plants.  So we found a place to stick them in the ground not sure if they would grow.


Apparently we are untrained in the ways of zucchini.  I think its voodoo the way you can sift through those huge leaves and find nothing one day, but two days later the Godzilla of zucchini is staring you in the face.  

I've always liked zucchini but thanks to Pinterest, this year we've learned to love zucchini.  We've made zucchini noodles, zucchini cake, zucchini brownies, zucchini pizza bites, zucchini waffles and zucchini meatloaf.  But our favorite by far is Chicken Enchilada Stuffed Zucchini Boats from skinnytaste.com

If I had taken pictures of how I made this, I don't think you'd want to even start.  I'm not a photographer, my kitchen is small and poorly designed and quite frankly it was a mess. 

Next time I make it I'll know what I'm doing.  But I like to cook so I don't mind the chaos.  Besides, the photos at skinnytaste.com are gorgeous.  

I'm also a "wing it" cook.  If I don't have the exact ingredients, I'll use what I have and adjust it as I go along.  So if you don't happen to have chipotle chili powder don't panic.  I didn't and it was delicious.  I also used a can of chili enchilada sauce instead of making it from scratch.  It was very bitter, but most chili enchilada sauce is.  I cut it with cream and brown sugar to take the edge off and it was great.

Chicken Enchilada Stuffed Zucchini Boats
Servings: 8 • Size: 1 zucchini boat • Old Points: 2 pts • Points+: 3 pts
Calories: 116 • Fat: 3.5 g • Protein: 12 g • Carb: 11 g • Fiber: 3 g • Sugar: 4.5 g
Sodium: 410 mg (without salt)


For the enchilada sauce:
  • olive oil spray  (I used my Misto)
  • 2 garlic cloves, minced
  • 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt and fresh pepper to taste

For the zucchini boats:
  • 4 (about 32 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or fat free chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste

For the Topping:
  • 3/4 cup reduced fat shredded sharp cheddar
  • chopped scallions and cilantro for garnish

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Addchipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Addthe cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.  
Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. 

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

I'll definitely make this one again.


Laura said...

But what about the giant zucchini that won't fit in the pan?

Marcie said...

I cut it in half lengthwise first. They weren't beautiful but they were tasty!

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