Name: Chicken Enchilada Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
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 to taste; 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 to taste; 3/4 cup reduced fat shredded sharp cheddar; chopped scallions and cilantro for garnish