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Kacee Koupal: "I can’t get over how amazingly delicious this rec…" Read More
18Ingredients
60Minutes
390Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 cups chicken (cooked and shredded, 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 yellow onion (finely chopped, be sure they are chopped fine or they won't cook through)
- 2 cloves garlic
- 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 mexican blend cheese (shredded)
- Roma tomatoes (optional)
- chopped cilantro (optional)
- yellow onion (optional)
- light sour cream (optional)
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Directions
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol95mg32% |
Sodium820mg34% |
Potassium1050mg30% |
Protein29g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber6g24% |
Sugars15g |
Vitamin A35% |
Vitamin C60% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kacee Koupal 6 years ago
I can’t get over how amazingly delicious this recipe is. It is SO GOOD. I’d say the only thing I did differently was simmer the chicken in a tomatillo salsa verde from Trader Joe’s. It made the chicken flavorful and juicy.
I will probably make this every week for the rest of my life. Since the link doesn’t work here are the instructions:
Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9). Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer.
Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 - 10 minutes longer until cheese has melted and zucchini is tender.
Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.
*Look for zucchini that is wider and more uniform in width.
Recipe source: Cooking Classy