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Chicken Enchilada Stuffed Zucchini Boats

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

olive oil spray  (I used my Misto)

2

garlic cloves, minced

1

or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy

1 1/2 cups

tomato sauce

1/2 tsp

chipotle chili powder

1/2 tsp

ground cumin

2/3 cup

fat-free low-sodium chicken broth

kosher salt and fresh pepper

4

(about 32 oz total) medium zucchini

1 tsp

oil

1/2 cup

green onions, chopped

3 cloves

garlic, crushed

1/2 cup

diced green bell pepper

1/4 cup

chopped cilantro

8 oz

cooked shredded chicken breast

1 tsp

cumin

1/2 tsp

dried oregano

1/2 tsp

chipotle chili powder

3 tbsp

water or fat free chicken broth

1 tbsp

tomato paste

salt and pepper

3/4 cup

reduced fat shredded sharp cheddar

chopped scallions and cilantro for garnish