Chicken Enchilada Zucchini Boats

cookingclassy.com

Jacquie Dizzle

2 cups cooked and shredded chicken (from about 1 lb)

4 medium zucchini (2 ½ lbs), sliced in half through length*

1 ½ Tbsp olive oil

2 cloves garlic

1 (15 oz) tomato sauce

1 Tbsp ancho chili powder

1 Tbsp chili powder

1 tsp ground cumin

½ tsp paprika

⅔ cup water

1 ½ tsp cornstarch

⅔ cup frozen corn

1 ¼ cups shredded Mexican blend cheese

For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

Directions at cookingclassy.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer