Chicken Enchilada Zucchini Boats

Chicken Enchilada Zucchini Boats

Chicken Enchilada Zucchini Boats

  • 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))
  1. CLICK ON LINK BELOW FOR INSTRUCTIONS
  2. Chicken Enchilada Zucchini Boats

If you like Southwestern and Mexican flavors you simply have to try these! I don’t think I could talk them up enough, you just need to see for yourself. They’ll make you believe healthy eating is very doable. I loved them so much that I made them again the next day for my sisters family and she was wiping the sauce clean from her plate. Who knew? Zucchini enchiladas are a thing and they are amazing

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