Chicken Enchilada Stuffed Zucchini Boats

This was probably my favorite recipe I have ever made.  It was work, but it was, every single little minute worth it 100%!  I only made one change.  The enchilada sauce turned out very spicy, probably because I used 2 chipotle chilis in adobo sauce.  Next time I will probably do just one, but the meal was so yummy that I am afraid to change anything next time.  I ended up mixing 8 ounces of Green (store bought) Enchilada Sauce with 8 ounces of the home made enchilada sauce.

One more thing.  On the website skinnytaste.com the blog author recommends having the chicken already cooked at the beginning of your week.  She plans her meals accordingly and will crockpot a bunch of chicken at the beginning of the week, shred it, and use it throughout the week.

I do wish I would have chopped and cut everything up right when I started making this recipe (instead of cutting and chopping as I went), probably would have made things go a little quicker.  It took me about 1 hour 30 minutes prepare and the cook time is 40 minutes.

It was so flavorful, the perfect amount of spice, and so worth all the effort.  I served it with Lipton Spanish Rice.
Okay, here is the recipe... the direct link is here Green Enchilada Stuffed Zucchini Boats from the website www.skinnytaste.com  The picture itself will have your mouth watering!

Ingredients:

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

Directions:

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. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, thenadd 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.