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Chicken Zucchini Enchiladas

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Chicken Zucchini Enchiladas

  • 1 chicken breast
  • 4 medium sized zucchinis
  • 1/2 green bell pepper chopped
  • 1/2 red bell pepper chopped
  • 1 shallot (or 1/4 of a small onion)
  • 3 tablespoons of chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • Salt & papper to taste
  • 1 tablespoon margarine
  • 1 tablespoon olive oil
  • 1 can of enchilada sauce
  • About 1/2-1 cup of shredded cheddar cheese
  • Green onion chopped
  • Light sour cream

Season chicken breast with chili powder, chipotle powder, and cumin (separate from above ingredients).  Just season it to taste (I cover the chicken lightly with all 3).  Broil chicken on a baking sheet for about 4-5 min on each side (depending on how thick the breast is. I sometimes butterfly slice the chicken so it will cook faster).  After chicken is cooked thoroughly, cut into small cubes.  Slice zucchinis in half length-wise and dig out the insides with a spoon to make a hollow boat.  Keep 1/2 of the zucchini insides and roughly chop.  In a saute pan, heat the margarine and olive oil.  Add peppers, onion, and zucchini insides cooking for 5-8 min. Add chicken, chicken broth, tomato paste, cumin, chili powder, oregano, salt & pepper (mix/stir well) and continue cooking for another 5 min.  Pour 1/4 can of enchilada sauce at bottom of baking dish.  Line the baking dish with zucchini boats.  Fill each zucchini with chicken/veggie mixture.  Top each zucchini with 1-2 tablespoons of enchilada sauce and cheddar cheese. Cover dish with foil and bake at 375 for 30 min.  Top with green onion and sour cream and serve.  (I also like to serve this with cilantro lime rice)