Chicken Enchilada Stuffed Zucchini Boats Recipe

In a medium saucepan, spray the oil and sauté the garlic. Add the chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.

Bring to a boil. Reduce the heat to low and simmer for 5 to 10 minutes. Set aside until ready to use.

Bring a large pot of water to boil. Preheat oven to 400 degrees F.

Cut the zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving ¼-inch thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook for 1 minute, then remove from water.

In a large sauté pan, heat the oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2 to 3 minutes, until onions are translucent. Add chopped zucchini and cilantro, then season with salt and pepper and cook for about 4 minutes.

Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken, then mix and cook 3 more minutes.

Place ¼ cup of the enchilada sauce on the bottom of a large baking dish, and place the zucchini halves cut side up.

Using a spoon, fill each hollowed zucchini with ⅓ cup chicken mixture, pressing firmly. Top each with 2 tablespoons of enchilada sauce, and 1½ tablespoons each of shredded cheese.

Cover with foil and bake for 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream. Enjoy!