Chicken Zucchini Enchiladas
Scoop ou the seeds from zucchinis and use them as “boats” for anew spin on enchiladas Sprinkle with fresh cilantro, sliced green onion or low fat sour cream to finish.
Ingredients
Enchilada Sauce:
2 tbsp vegetable or canola oil
1 tbsp whole-wheat flour
1 can tomato paste (6 oz can)
1 cup vegetable stock (low-sodium)
1 tbsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp brown sugar
Enchilada Ingredients:
4 medium zucchini, washed
1/2 medium onion, diced
2 cloves garlic, minced
1/2 medium bell pepper, diced
1 tbsp freshly chopped cilantro
2 boneless, skinless chicken breasts, cooked and shredded
Shredded cheese for topping
Instructions
1
Preheat your oven to 350 degree’s.
2
To make the Enchilada Sauce, add the vegetable or canola oil to a large skillet along with the wheat flour. Mix everything together until combined.
3
Add the tomato paste, vegetable sauce and the remaining spices (chili, cumin, onion and garlic powders). Mix in the brown sugar as well.
4
Bring to a boil while stirring, remove from the heat until ready to use.
5
To make the enchilada boats, slice the zucchini in half and using a spoon, hollow out the zucchini leaving about 1/4 inch thickness.
6
Place the prepared zucchini “boats” in a 9x13 baking dish that has been sprayed with vegetable spray.
7
Make the enchilada filling by heating another sauté pan on the and spray it with vegetable spray.
8
Add the diced onion, diced bell pepper, filling scooped from the zucchini, chopped cilantro and the shredded chicken breast. Sauté the mixture for about 5 minutes.
9
Spoon some of the prepared enchilada sauce into the prepared zucchini “boats” and fill them with the chicken enchilada mixture. Top each prepared zucchini with more enchilada sauce, sprinkle with shredded cheddar cheese and bake in the oven for about 20 minutes or until the zucchini is cooked through and the cheese has melted.
10
Remove from the oven sprinkle with additional chopped cilantro if desired. Serve and enjoy!
