Chicken Enchilada Stuffed Zucchini Boats


This is absolutely delicious. After having it for dinner at my house one night, my mom later asked me to make it again for her birthday dinner.  Even my 10 year old son devours it.


For The Enchilada Sauce:

Olive Oil

2 Garlic Cloves, minced

1-2 Tbsp Chipotle Chile In Adobo Sauce (W/O Seeds), more if you like it spicy

1-½ cups Tomato Sauce

½ tsp Chipotle Chili Powder

½ tsp Ground Cumin

⅔ cup Chicken Broth

Kosher Salt And Fresh Pepper To Taste

For The Zucchini Boats:

6 (about 32 ounces total) Medium Zucchini

1 tsp Oil

1 Onion, chopped

3 cloves Garlic, crushed

1 Green Bell Pepper, diced

8 ounces Cooked Shredded Chicken Breast - Rotiss Chicken

1 tsp Cumin

½ tsp Dried Oregano

½ tsp Chipotle Chili Powder

3 Tbsp Water Or Chicken Broth

1 Tbsp Tomato Paste

Salt And Pepper To Taste


For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle 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 ¼" 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; 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, then add in chicken; mix and cook 3 more minutes.

Place ¼ 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 ⅓ cup chicken mixture, pressing firmly.Top each with 2 tablespoons of enchilada sauce, and 1 ½ 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 (optional) for garnish and serve with sour cream if desired.

I have used store bought red enchilada sauce by Frontera to skip that step and it also came out good that way (just buy extra packets so it doesn't come out dry).

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