Chicken Enchilada Stuffed Zucchini Boats
- olive oil spray
- 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
- 4 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
- 3/4 cup reduced fat shredded sharp cheddar
- chopped scallions for garnish
- cilantro for garnish
- Produce
- Chipotle pepper, powder (1 tsp)
- Cilantro (1/4 cup)
- Cilantro (1)
- Cumin, ground (1/2 tsp)
- Cumin (1 tsp)
- Garlic (3 cloves)
- Green bell pepper (1/2 cup)
- Green onions (1/2 cup)
- Oregano, dried (1/2 tsp)
- Scallions (1)
- Zucchini, medium (4)
- Meat
- Chicken breast, cooked (8 oz)
- Canned Goods
- Chicken broth, fat-free low-sodium (2/3 cup)
- Tomato paste (1 tbsp)
- Water or fat free chicken broth (3 tbsp)
- Condiments
- Chipotle chile in adobo sauce (1 tbsp)
- Tomato sauce (1 1/2 cups)
- Cooking & Baking
- Garlic cloves (2)
- Kosher salt and fresh pepper (1)
- Oil (1 tsp)
- Olive oil spray (1)
- Salt and pepper (1)
- Dairy
- Cheddar, reduced fat sharp (3/4 cup)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published August 9, 2012 (6 months ago).
685 people saved this recipe.
