Zucchini Chicken Enchilada BoatsChicken Enchilada Zucchini Boats
Extra shredded cheese, green onions, sour cream/Greek yogurt, avocado, and cilantro for topping.
Preheat oven to 400. In a sauce pan over medium heat sauté garlic in grapeseed oil. Add the remaining ingredients for the sauce and bring to a boil. Reduce heat and simmer 15-20 minutes.
Half the zucchini length wise and scoop out the center. Leave about 1/4 an inch of flesh. Chop up the scooped out center of the zucchini. In a sauté pan over med-high heat sauté bell pepper and onion in a little oil till softened. Add garlic, cilantro, and chopped zucchini. Sauté for 3-4 minutes. Pour in chicken broth, tomato paste, s&p, cumin, oregano, and chili powder. Bring to a gentle boil over medium heat. Stir in shredded chicken and black beans. In a large baking pan pour 1/3 cup of sauce and spread around the pan. Arrange zucchini in the pan and fill each one with the chicken mixture. Press the filling into the zucchini. Top each boat with sauce and a sprinkle of shredded cheese. Cover and bake for 35-45 minutes or till zucchini is cooked through and cheese is melted. Finish with toppings of choice. Enjoy!This plate was made by: A Thoughtful BiteIndian River County Ashley Kennedy
Posted: 2015-08-31 13:02:03
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