Chicken Enchilada Zucchini Boats Recipe
Ingredients:
- 2 cups cooked and shredded chicken (from about 1 lb)
- 4 medium zucchini (2 1/2 lbs), sliced in half through length*
- 1 1/2 Tbsp olive oil
- 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won't cook through)
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 Tbsp ancho chili powder
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 2/3 cup water
- 1 1/2 tsp cornstarch
- Salt and freshly ground black pepper
- 2/3 cup frozen corn
- 1 1/4 cups shredded Mexican blend cheese
- For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)
Next Instruction Here
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