Chicken Enchilada Stuffed Zucchini
- 4 medium zucchinis, cut in half lengthwise
- 1 tablespoon oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 tablespoon chipotle chili powder or to taste
- 1 cup cooked and shredded chicken
- 1/2 cup corn
- 1 teaspoon oregano
- 1 1/2 cups enchilada sauce
- 1 handful cilantro, chopped
- 1/2 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
- 1 tablespoon oil
- 1 small onions, diced
- 1 clove garlic, grated
- 1 teaspoon cumin, toasted and ground
- 1 (28 ounce) can tomatoes
- 1-2 chipotle chilies in adobo sauce
- 1 teaspoon oregano
- salt and pepper to taste
- Produce
- Chipotle chili, powder or to taste (1 tablespoon)
- Cilantro (1 handful)
- Corn (1/2 cup)
- Cumin, toasted and ground (2 teaspoon)
- Garlic (3 cloves)
- Marjoram (2 teaspoon)
- Onion, small (2)
- Tomatoes (1 (28 ounce) can)
- Zucchinis, medium (4)
- Meat
- Chicken, cooked and shredded (1 cup)
- Condiments
- Chipotle chilies in adobo sauce (1)
- Enchilada sauce (1 1/2 cups)
- Cooking & Baking
- Salt and pepper (1)
- Vegetable oil (2 tablespoon)
- Dairy
- Cheddar (1/2 cup)
- Mozzarella (1/2 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published September 17, 2012 (5 months ago).
206 people saved this recipe.
