Chicken Enchilada Zucchini Boats
- 2 cups cooked and shredded chicken ((from about 1 lb))
- 4 medium zucchini ((2 1/2 lbs), sliced in half through length*)
- 1 1/2 Tbsp olive oil
- 1/2 cup finely chopped yellow onion ((be sure they are chopped fine or they won't cook through))
- 2 cloves garlic
- 1 (15 oz) tomato sauce
- 1 Tbsp ancho chili powder
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 2/3 cup water
- 1 1/2 tsp cornstarch
- 2/3 cup frozen corn
- 1 1/4 cups shredded Mexican blend cheese
- For serving: diced Roma tomatoes (, chopped cilantro, chopped yellow onion (optional), light sour cream (optional))
- CLICK ON LINK BELOW FOR INSTRUCTIONS
- Chicken Enchilada Zucchini Boats
If you like Southwestern and Mexican flavors you simply have to try these! I don’t think I could talk them up enough, you just need to see for yourself. They’ll make you believe healthy eating is very doable. I loved them so much that I made them again the next day for my sisters family and she was wiping the sauce clean from her plate. Who knew? Zucchini enchiladas are a thing and they are amazing
