Yield: 8 boats
Serve 1 to 2 boats per person
Preheat oven: 400° F.
Enchilada Sauce
2 cloves garlic, minced
1-2 Tbsp chipotle peppers in adobo sauce
1 1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
2/3 cup chicken stock
Salt and pepper to taste
Zucchini Boats
4 medium zucchini
1-2 Tbsp oil
1 small onion, chopped
1 can chopped green chiles, drained
1/4 cup cilantro, chopped
1/2 lb chicken breast, cooked, shredded (Or, use shredded rotisserie chicken)
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
3 Tbsp water
1 Tbsp tomato paste
Salt and pepper, to taste
Topping
3/4 cup shredded cheddar cheese, or a mixture of Mexican cheeses
Garnish
1 avocado peeled and sliced
Sour cream
Chopped cilantro
For the Sauce
Combine all of the sauce ingredients in a saucepan and bring to a boil. Simmer for 5-10 minutes. Set aside until ready to use.
Zucchini Boats
Bring a large pot of water to a boil.
While waiting, cut the zucchini in half lengthwise and scoop out the flesh leaving a 1/4-inch thick edge. Chop the zucchini flesh into small pieces and set aside. Drop the zucchini boats into the boiling water and cook 1 minute. Remove from the water. Drain on paper towels.
In a sauté pan, heat the oil and add the onion, garlic and the chiles. Cook for 2 to 3 minutes, until tender. Add the chopped zucchini flesh and cilantro, season with salt and pepper. Add the cumin, oregano, chili powder, water and tomato paste. Stir to combine and cook for 2-3 minutes. Add in the chicken and mix.
Place 1/2 cup sauce on the bottom of the baking dish and place in the zucchini halves cut side up. Fill each hollowed boat with 1/3 cup chicken mixture, Top each with about 2 tablespoons of sauce and 1-2 tablespoons of cheese.
Bake 35 minutes.
Garnish: Sliced avocado and dollop of sour cream, sprinkle with chopped cilantro.