Aug 15 2012

A Tasty Treat Left on the Printer

Amanda Carroll left this recipe on the printer so we may come over for dinner.

Chicken Enchilada Stuffed Zucchini Boats. 


Chicken Enchilada Stuffed Zucchini Boats

Servings: 8 • Size: 1 zucchini boat • Old Points: 2 pts • Points+: 3 pts

Calories: 116 • Fat: 3.5 g • Protein: 12 g • Carb: 11 g • Fiber: 3 g • Sugar: 4.5 g

Sodium: 410 mg (without salt)


For the enchilada sauce:

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

For the zucchini boats:

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

For the Topping:

3/4 cup reduced fat shredded sharp cheddar

chopped scallions and cilantro for garnish

(Directions here)

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