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.

PRINTABLE RECIPE

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.