Thursday, August 23, 2012

Chicken Enchilada Stuffed Zucchini

From the moment that I saw this recipe on the Skinnytaste website I just knew that I HAD to make them for myself. What we have here is a zucchini "boat" filled with chicken enchilada mix and topped with cheese. A dollop of sour cream and some hot sauce makes these flavorful, yet still healthy at 116 calories per serving. As a bonus I used up the rest of my homemade enchilada sauce that I used to make Mexican Stuffed Peppers earlier this week.

Chicken Enchilada Stuffed Zucchini

Ingredients:

  • 4 medium zucchini
  • 1 tsp. olive 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 and shredded chicken breast
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. chipolte powder
  • 1 tbsp. tomato paste
  • salt and pepper to taste
  • Enchilada sauce
  • 3/4 cup reduced fat shredded cheedar cheese
  • chopped scallions and cilantro for garnish
Bring a large pot of water to a boil. 

Preheat oven to 400 degrees F. Cut the zucchinis in half lengthwise and using a small scoop or melon baller, scoop out flesh, leaving 1/4 inch thick. Chop the scooped out flesh from the zucchini in small pieces and set aside.

Drop the zucchini halves in the boiling water and cook for 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 2-3 minutes, until onions are translucent. Add zucchini and cilantro; season with salt and pepper and cook for a few minute. Add the tomato paste, chili powder, cumin, and cilantro. Cook for 2 more minutes, then add the chicken; mix and cook another 3 minutes.

Pleace 1/4 cup of the enchilada sauce on the bottom of a large baking dish. Place zucchini halves cut side up into dish. Using a spoon, fill each hollowed zucchini boat with 1/3 cup chicken mixture, pressing down firmly.

Top each with 2 tbsp. enchilada sauce and 1 1/2 tbsp. shredded cheese.

Cover with foil and bake for 35 minutes until cheese in melted and zucchini is cooked through.

Top with scallion and cilantro for garnish and serve with low fat sour cream.


No comments:

Post a Comment

 

design + created by strawberriesnwine.com | 2014