Chicken Enchilada Stuffed Zucchini Boats

Instructions

1. 1

   [Enchilada Sauce]

2. 2

   Heat a little oil in a saucepan and sauté the garlic. Add the chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper, and bring to a boil.

3. 3

   Reduce heat to low and simmer 5 to 10 minutes. Set aside.

4. 4

   [Zucchini Boats]

5. 5

   Preheat the oven to 400°F.

6. 6

   Halve the zucchini lengthwise and scoop out the flesh with a small spoon, leaving about 1/4 inch of shell. Chop the scooped-out flesh and set aside.

7. 7

   Heat oil in a large sauté pan and cook the onion, garlic, and bell pepper over medium-low heat for 2 to 3 minutes, until tender.

8. 8

   Add the chopped zucchini flesh and cilantro, season with salt and pepper, and cook about 4 minutes.

9. 9

   Stir in the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add the chicken and cook 3 more minutes.

10. 10

    Spread 1/4 cup of the enchilada sauce in the bottom of a baking dish and arrange the zucchini halves cut-side up.

11. 11

    Fill each zucchini half with about 1/3 cup of the chicken mixture, pressing firmly. Top each with 2 tablespoons of enchilada sauce and about 1.5 tablespoons of shredded cheese.

12. 12

    Cover with foil and bake 35 minutes, until the cheese is melted and the zucchini is tender. Garnish with scallions and cilantro, and serve with Greek yogurt or sour cream if desired.