Chicken Enchilada Stuffed Zucchini Recipe
Source: http://www.closetcooking.comThose Zucchinis stuffed chicken enchilada style, covered in enchilada sauce and plenty of melted cheese.
Zucchini is still plentiful and cheap these days and I have been trying to enjoy as much of it as I can while it is still available. I recently came across a recipe for chicken enchilada stuffed zucchini on Gina's Skinny Taste that sounded so good that I just had to try it! It has been a while since I last made stuffed zucchini and a chicken enchilada-style stuffing sounded amazingly good! Don't let the time it takes to make these chicken enchilada stuffed zucchini put you off; they are quite easy to make and well worth the effort!
Chicken Enchilada Stuffed Zucchini
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients
4 medium zucchinis, cut in half lengthwise
1 tablespoon oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 tablespoon chipotle chili powder or to taste
1 cup cooked and shredded chicken
1/2 cup corn
1 teaspoon oregano
1 1/2 cups enchilada sauce (see below)
1 handful cilantro, chopped
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded
Directions
1. Place the zucchini halves in boiling water for a minute, remove and let cool.
2. Hollow out the zucchini halves with a small spoon reserving the removed flesh.
3. Heat the oil in a pan over medium heat.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic, cumin, and chili powder and saute until fragrant, about a minute.
6. Add the reserved zucchini flesh, chicken, corn, oregano, 1/2 cup of enchiladas sauce and cilantro, cook for a few minutes and remove from heat.
7. Spread 1/4 cup of the enchilada sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the remaining enchilada sauce and the cheese.
8. Bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.
Enchilada Sauce Recipe
A quick and easy homemade enchilada sauce.
Servings: makes 4 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
1 tablespoon oil
1 small onions, diced
1 clove garlic, grated
1 teaspoon cumin, toasted and ground
1 (28-ounce) can of tomatoes
1-2 chipotle chilies in adobo sauce
1 teaspoon oregano
salt and pepper to taste
Directions
1. Heat the oil in a pan over medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Puree the onions, garlic, chilies, and tomatoes in a food processor and return to pan.
5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
Nutritional facts for zucchini
Zucchini is low in food energy (approximately 71 kilojoules or 17 kilocalories per 100 grams or 3+1⁄2 ounces fresh zucchini) and contain good amounts of folate (24 μg/100 g), potassium (261 mg/100 g), provitamin A (200 IU [10 RAE]/100 g) and vitamin C (12.9 mg/100 g).
Source: Wikipedia.org
Thank you and Bon Appetite!
See other ideas for Chicken Recipes here:Chicken Recipes
If you want to know much about Enchiladas you can read this article here on Cookingtip.info:What are enchiladas?
If you like Chicken Recipes you can try this interesting and delicious recipe here Chicken Breast Tikka Masala Recipe