Chicken Enchilada Stuffed Zucchini from Closet Cooking

Zucchinis stuffed chicken enchilada style, covered in enchilada sauce and plenty of melted cheese.


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

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 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 and garlic along with the 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.
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