Tuesday, September 9, 2014

Chicken Enchilada Stuffed Zucchini Boats




Having an abundance of zucchini is a good thing.   It is such a versatile vegetable that we never seem to tire of it....it readily becomes soup, a fritter, a muffin or a cake....but, today, it became a serving dish for a version of chicken enchiladas!

These little guys were really tasty...the spice mixture was perfect...dinner was filling!

Chicken Enchilada Stuffed Zucchini Boats

Yield:  8 boats 
Serve 1 to 2 boats per person

Preheat oven:  400° F.

Enchilada Sauce
2 cloves garlic, minced
1-2 Tbsp chipotle peppers in adobo sauce
1 1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
2/3 cup chicken stock
Salt and pepper to taste

Zucchini Boats
4 medium zucchini
1-2 Tbsp oil
1 small onion, chopped
1 can chopped green chiles, drained
1/4 cup cilantro, chopped
1/2 lb chicken breast, cooked, shredded (Or, use shredded rotisserie chicken)
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
3 Tbsp water
1 Tbsp tomato paste
Salt and pepper, to taste

Topping
3/4 cup shredded cheddar cheese, or a mixture of Mexican cheeses

Garnish
1 avocado peeled and sliced
Sour cream
Chopped cilantro

For the Sauce
Combine all of the sauce ingredients in a saucepan and bring to a boil.  Simmer for 5-10 minutes.  Set aside until ready to use.

Zucchini Boats
Bring a large pot of water to a boil.
While waiting, cut the zucchini in half lengthwise and scoop out the flesh leaving a 1/4-inch thick edge.  Chop the zucchini flesh into small pieces and set aside.  Drop the zucchini boats into the boiling water and cook 1 minute.  Remove from the water.  Drain on paper towels.

In a sauté pan, heat the oil and add the onion, garlic and the chiles.  Cook for 2 to 3 minutes, until tender.  Add the chopped zucchini flesh and cilantro, season with salt and pepper.  Add the cumin, oregano, chili powder, water and tomato paste.  Stir to combine and cook for 2-3 minutes.  Add in the chicken and mix.  

Place 1/2 cup sauce on the bottom of the baking dish and place in the zucchini halves cut side up.  Fill each hollowed boat with 1/3 cup chicken mixture,  Top each with about 2 tablespoons of sauce and 1-2 tablespoons of cheese.

Bake 35 minutes.

Garnish:  Sliced avocado and dollop of sour cream, sprinkle with chopped cilantro.



These are worthy of a repeat performance!  Great flavors!

I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Michael at Rattlebridge Farm, as well as Weekend Bits at Simple Living and Eating.

7 comments:

  1. What a clever idea to use zucchini boats for enchiladas. We're always in the mood for Mexican food and the presentation is so pretty and the sauce looks very tasty too.
    Sam

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  2. Looks like another fine chipotle recipe to me.

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  3. You have been so busy in the kitchen..
    These sound so good!

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  4. What a great flavor for your Zucchini Boats, we will love these! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

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  5. I know zucchini are super plentiful in summer but I love that these days they're so readily available all year long. This recipe looks wonderful, in or out of zucchini season!

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  6. Great use of end of season zucchini. Pinned. Thanks for coming to Weekend Bites ( formally Foodie Friday.)

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  7. there are so many things you can put into zuke boats, but this is the very best option! they look delicious!

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