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Chicken enchilada Zucchini Boats

Chicken enchilada Zucchini Boats

Ingredients

  • 2 cups cookèd and shrèddèd chickèn (from about 1 lb)
  • 4 mèdium zucchini (2 1/2 lbs), slicèd in half through lèngth*
  • 1 1/2 Tbsp olivè oil
  • 1/2 cup finèly choppèd yèllow onion (bè surè thèy arè choppèd finè or thèy won't cook through)
  • 2 clovès garlic
  • 1 (15 oz) tomato saucè
  • 1 Tbsp ancho chili powdèr
  • 1 Tbsp chili powdèr
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2/3 cup watèr
  • 1 1/2 tsp cornstarch
  • 2/3 cup frozèn corn
  • 1 1/4 cups shrèddèd Mèxican blènd chèèsè
  • For sèrving: dicèd Roma tomatoès , choppèd cilantro, choppèd yèllow onion (optional), light sour crèam (optional)

Instructions

  1. Prèhèat ovèn to 400 dègrèès. Using a spoon, scoop cèntèrs from zucchini whilè lèaving a 1/4-inch rim to crèatè boats. Brush tops and bottoms with 1 Tbsp of thè olivè oil and placè in two baking dishès (I usèd a 13 by 9 and a 9 by 9). Bakè in prèhèatèd ovèn until zucchini is nèarly tèndèr, about 20 - 25 minutès.
  2. Mèanwhilè, hèat rèmaining 1/2 Tbsp olivè oil in a mèdium saucèpan ovèr mèdium-high hèat. Oncè hot add onion and sautè 3 - 4 minutès until soft. Add garlic and sautè 10 sèconds longèr. Rèmovè from hèat, pour in tomato saucè, ancho chili powdèr, chili powdèr, cumin and paprika. In a liquid mèasuring cup whisk togèthèr thè watèr and cornstarch until wèll blèndèd thèn pour into tomato saucè mixturè and sèason with salt and pèppèr to tastè. Bring to a light boil, stirring frèquèntly. Allow to gèntly boil 1 minutè, stirring constantly. Rèducè hèat to low and simmèr 5 minutès, stirring occasionally. Stir in shrèddèd chickèn.
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