Zucchini Chicken Enchilada Boats

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Zucchini Chicken Enchilada Boats Chicken Enchilada Zucchini Boats Sauce Grapeseed Oil 2 garlic cloves, minced 1 or 2 tbsp chipotle chile in adobo sauce (depending on desired heat) 1 1/2 cups tomato sauce 1/2 tsp chipotle chili powder 1/2 tsp ground cumin 2/3 cup chicken broth Sea salt and pepper to taste Boats 4 medium zucchini 1 tsp grapeseed oil 1/2 cup green onions, chopped 3 cloves garlic, crushed 1/2 cup diced bell pepper 1/4 cup chopped cilantro 1 cup shredded chicken breast- rotisserie word well 1/2 cup black beans 1 tsp cumin 1/2 tsp dried oregano 1/2 tsp chipotle chili powder 3 tbsp chicken broth 1 tbsp tomato paste salt and pepper to taste 3/4 cup shredded cheese Extra shredded cheese, green onions, sour cream/Greek yogurt, avocado, and cilantro for topping.   Preheat oven to 400. In a sauce pan over medium heat sauté garlic in grapeseed oil. Add the remaining ingredients for the sauce and bring to a boil. Reduce heat and simmer 15-20 minutes.   Half the zucchini length wise and scoop out the center. Leave about 1/4 an inch of flesh. Chop up the scooped out center of the zucchini. In a sauté pan over med-high heat sauté bell pepper and onion in a little oil till softened. Add garlic, cilantro, and chopped zucchini. Sauté for 3-4 minutes. Pour in chicken broth, tomato paste, s&p, cumin, oregano, and chili powder. Bring to a gentle boil over medium heat. Stir in shredded chicken and black beans. In a large baking pan pour 1/3 cup of sauce and spread around the pan. Arrange zucchini in the pan and fill each one with the chicken mixture. Press the filling into the zucchini. Top each boat with sauce and a sprinkle of shredded cheese. Cover and bake for 35-45 minutes or till zucchini is cooked through and cheese is melted. Finish with toppings of choice. Enjoy! This plate was made by: A Thoughtful Bite Indian River County Ashley Kennedy Posted: 2015-08-31 13:02:03 Make a Plate Inquire About This Plate Name Email Phone Comments