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Chicken Enchilada Zucchini Boats

These Unbelievably delicious Chicken Enchilada Zucchini Boats are perfect for weeknight meals.

  • Course: Main Course
  • Cuisine: Mexican
  • Keyword: chicken enchiladas, zucchini boats
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 4 Servings
  • Calories: 374 kcal

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.
  8. *Look for zucchini that is wider and more uniform in width.
  9. Recipe source: Cooking Classy
2018-09-16T23:30:55+00:00September 16th, 2018|
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