Chicken Enchilada Zucchini Boats

Name: Chicken Enchilada Zucchini Boats
Yield: 8
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; 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)

Chicken Enchilada Zucchini Boats was pinched from <a href="http://www.cookingclassy.com/2015/06/chicken-enchilada-zucchini-boats/" target="_blank">www.cookingclassy.com.</a>

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

•

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)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes