Chicken Enchilada Zucchini Boats

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Enchiladas are a crowd favorite in Texas, and now you can enjoy them healthier, and gluten-free using zucchini boats! Zucchinis are packed with vitamins A and C and can hold their shape under high temperatures, which makes it the perfect substitute for bread in a number of dishes! Once you see how easy it is to make homemade enchilada sauce, you will never buy the store brand again! Did you know that the intensity of chili powder varies from country to country? If you don’t like spicy food, modify the amount of chili powder to cut back the heat. Zucchini boats are fun to make with children and are a great way to encourage healthy eating! To make this recipe vegetarian, substitute mushrooms or tofu for the chicken and use vegetable stock!

Chicken Enchilada Zucchini Boats

Prep Time: 15 mins
Cook Time: 30-35 mins
Yields: 6

Chicken Enchilada Zucchini Boats

  • For The Enchilada Sauce
  • 1/4 cup of olive oil
  • 2 tablespoons of cornstarch, cornflour
  • 1 tablespoon of chili powder
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1 teaspoon of salt
  • 1/8 teaspoon of cinnamon
  • 1 cup of tomato sauce
  • 2 cups of chicken broth
  • For the boats
  • 3 zucchinis
  • 1 cup of cooked chicken
  • 1/2 cup of onion
  • 1/2 cup of red bell pepper
  • 1/2 cup of sweet corn
  • 3 cloves of garlic
  • 1 tomato
  • cilantro

Directions

  1. Preheat the oven to 350°F/175°C.
  2. In a medium saucepan, heat the olive oil, cornstarch, and chili powder over medium-high heat. Mix constantly with a wooden spoon. Reduce the heat to medium and add tomato sauce and all of the spices. When well incorporated, add the chicken stock and simmer until it thickens (about 10 minutes). Set aside.
  3. Wash and cut the stems off the zucchinis. Cut in half and scoop out the pulp, set aside
  4. In a large skillet, sauté onions and galic in olive oil. Add red bell pepper, corn, cooked chicken, zucchini pulp, and one cup of enchilada sauce. Mix well
  5. Pour the remaining enchilada sauce in the bottom of a glass pan. Arrange the zucchinis and fill with the enchilada mixture. Top with mexican blend shredded cheese. Cover with foil and bake for 30-35 minutes, until the zucchini are tender.
  6. Top with tomatoes and fresh cilantro!

TapasTips

In the USA, typically you will need 1/4 cup of chili powder for this recipe. In Europe, generally more than 1 tablespoon is too spicy.

Try adding chocolate to the enchilada sauce to make mole sauce!

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