Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, chicken enchilada zucchini boats. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken enchilada Zucchini boats is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Chicken enchilada Zucchini boats is something which I have loved my entire life.

This year I've made a zucchini boat I like even more - these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead. If you've been following my blog for a while, you probably know how much I LOVE enchiladas. Keywords: Chicken Enchilada Stuffed Zucchini, chicken enchilada zucchini boats, low carb chicken enchiladas, zucchini chicken enchiladas.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken enchilada zucchini boats using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken enchilada Zucchini boats:

1. Make ready 2 cups (about 1 lb) cooked and shredded chicken
2. Get 4 medium zucchini (about 2.5 lbs), sliced in half thru length
3. Get 1.5 Tbsp olive oil
4. Prepare 1/2 cup FINELY CHOPPED yellow onion
5. Get 2 garlic cloves
6. Get 1 (15 oz) tomato sauce
7. Prepare 1 Tbsp ancho chili powder
8. Make ready 1 tsp ground cumin
9. Prepare 1/2 tsp paprika
10. Take 2/3 cup water
11. Take 1.5 tsp cornstarch
12. Take 2/3 cup frozen corn
13. Prepare 1.25 cups shredded Mexican blend cheese
14. Take For serving: diced Roma tomatoes, chopped cilantro. Optional: chopped yellow onion, light sour cream

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Steps to make Chicken enchilada Zucchini boats:

1. Preheat oven to 400 degrees. Scoop centers from zucchini while leaving a 1/4" rim to create boats.
2. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes. Bake in preheated oven until zucchini is nearly tender, approx 20-25 minutes.
3. While baking zucchini, heat remaining.5 Tbsp olive oil in med saucepan over med-high heat. Once hot, add onion and sauté 3-4 minutes until soft. Add garlic and sauté for an additional 10 seconds. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
4. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
5. Remove zucchini from oven and spoon in chicken mixture. Sprinkle tops with corn and then cheese blend. Return to oven and bake an additional 5-10 minutes until cheese has melted and zucchini is tender.
6. Serve warm topped with diced tomatoes and cilantro. Optional: onions and sour cream.
7. Ready to serve and ENJOY!

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So that is going to wrap this up for this special food chicken enchilada zucchini boats recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!