Chicken Enchilada Stuffed Zucchini Boats Recipe | Yummly

Chicken Enchilada Stuffed Zucchini Boats

SKINNYTASTE(3)
Naedia Williams: "Very good, would make again." Read More
26Ingredients
80Minutes
470Calories
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Ingredients

US|METRIC
  • olive oil spray (I used my Misto)
  • 2 garlic cloves (minced)
  • 2 tablespoons chipotle chile in adobo sauce (more if you like it spicy)
  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon chili powder (chipotle)
  • 1/2 teaspoon ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt
  • pepper
  • 128 ounces medium zucchini (total)
  • 1 teaspoon oil
  • 1/2 cup green onions (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 cup green bell pepper (diced)
  • 1/4 cup chopped cilantro
  • 8 ounces chicken breast (cooked shredded)
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder (chipotle)
  • 3 tablespoons water (or fat free chicken broth)
  • 1 tablespoon tomato paste
  • salt
  • pepper
  • 3/4 cup shredded sharp cheddar (reduced fat)
  • scallions
  • cilantro
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    NutritionView More

    470Calories
    Sodium110% DV2650mg
    Fat25% DV16g
    Protein59% DV30g
    Carbs17% DV51g
    Fiber60% DV15g
    Calories470Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol60mg20%
    Sodium2650mg110%
    Potassium3190mg91%
    Protein30g59%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber15g60%
    Sugars38g76%
    Vitamin A80%
    Vitamin C320%
    Calcium40%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Naedia Williams 8 months ago
    Very good, would make again.
    Steve K. a year ago
    Really nice way to prepare zucchini but for the cryptic "chipotle chile in adobo sauce". We had a can of chipotle chili peppers in adobo sauce, but the whole peppers in the can present a problem making a sauce, so, we must have used the wrong thing. No, it isn't so intuitive. We put it in a blender to liquify the pepper - worked ok but was a lot hotter than expected.
    Marci Banes a year ago
    Yummy! Nice change from the typical stuffed Zucchini recipe that I use. The enchilada sauce is fantastic I will definitely use that for the other Mexican recipes that I make. The only change that I made was substituting the bell pepper for jalapeno peppers just because I had them I n the garden and we like it Spicy.

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