Chicken Enchilada Stuffed Zucchini

I think most people like enchiladas, and if you don’t, I probably don’t want to be friends with you.  Enchiladas can certainly be healthier if you change what you stuff them in.  Instead of a carb loaded tortilla a halved zucchini makes the perfect option.  I have had the low-cal tortillas and whole wheat tortillas, but they just don’t offer the same taste.  Here is a great variety to the classic chicken enchilada…

First, take 3 zucchini, trim the ends off, and cut them in half length wise.  Take a spoon and remove the center part of the zucchini with seeds (leaving this in would make the zucchini too watery to use).  Roast the zucchini in the oven at 350 for about 30 minutes until fork tender.  While the zucchini is in the oven, take 2 chicken breast, season with salt and garlic powder, and sauté in a pan until cooked through.  Once the chicken is cooked, shred it in to pieces using two forks.  In the same pan the chicken cooked in, add 1 large sliced onion and sauté until tender.  Season the onions with salt, cumin, black pepper, and garlic powder to taste. 

In a bowl, add the shredded chicken and sautéed onions.  Add ¾  of a small can of red enchilada sauce (or any enchilada sauce of your choice…  It can be green, red, homemade, spicy, mild, whatever) and stir to combine.  Once the zucchini are tender, stuff the zucchini boats with the chicken mixture.  In a baking dish, add the remaining enchilada sauce and place the stuffed zucchini in the dish.  Top each enchilada with shredded reduced fat cheddar cheese and bake until the cheese is melted (approx 10 minutes). 

I served the enchiladas with an easy side salad of mixed greens, tomatoes, black beans, and crispy onions.  This is a nice light and delicious dinner and the enchilada ingredients can be changed to your liking.  My husband loved them, which is why I made 2 extra for his lunch the next day.  Nothing like spreading the Newlywed Kitchen love while he is working hard the next day !