
Chicken Enchilada Stuffed Zucchini Boats
Ingredients (26)
- For the enchilada sauce:
- olive oil spray
- 2 garlic cloves
- 1 or 2 tbsp chipotle chile in adobo sauce
- 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 to taste
- For the zucchini boats:
- 4 about 32 oz total medium zucchini
- 1 tsp oil
- 1/2 cup green onions
- 3 cloves garlic
- 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 to taste
- For the Topping:
- 3/4 cup reduced fat shredded sharp cheddar
- chopped scallions and cilantro for garnish
Directions
Learn how to make this recipe at Skinnytaste
Ingredients (7)
- 1 oz. Don Julio Blanco Tequila
- 2 oz. Rosé Wine
- 0.5 oz. Orange Liqueur
- 0.5 oz. Agave
- 2-3 Frozen Strawberries
- Edible Flower or Rose Petal Garnish
- *Approximate serving size is 1.02 servings. Please enjoy responsibly.