Zucchini Enchiladas
Ingredients
Makes 4 Servings. 4 medium zucchinis, cut in half lengthwise 1 tablespoon oil 1 small onion, diced 1 green pepper, diced 2 cloves garlic, minced 1 teaspoon cumin 1 tablespoon chipotle chili powder or regular chili powder 1 cup cooked and shredded chicken 1/2 cup corn 1 teaspoon oregano 1 1/2 cups enchilada sauce (low sodium can) 1 handful cilantro, chopped 1/2 cup cheddar cheese, shredded
Directions
Preheat oven to 350 degrees. Heat the oil in a pan over medium heat. Bring a large pot of water to a boil, and add zucchini halves and boil for 1 minute. Remove and let cool. Once cooled hollow out the zucchini halves with a small spoon reserving the flesh. Heat oil in a large pan over medium heat. Add onion and peppers and sauté for 5-7 minutes. Add garlic, cumin, and chili powder and sauté for 1 minute. Add reserved zucchini flesh, chicken, corn, oregano, 1/2 cup of enchilada sauce and cilantro. Cook for a few minutes until heated through and remove from heat. Spread 1/4 cup of enchilada sauce over the bottom of a large baking dish. Place zucchini in the dish and stuff them with the chicken filling and top with the remaining enchilada sauce and cheese Bake in oven for about 30-40 minutes or until zucchini is tender.
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