Twas the week before the Superbowl and all through the house, not a football fan was stirring, not even a spouse. Wait, wrong holiday?
Well regardless, I know the question on everyone’s mind this week. “How am I going to keep up with my New Year’s resolutions on Super Bowl Sunday?!? Well never fear, Kristin is here! And I’m about to give you a football fan worthy recipe that will still keep your skinny jeans buttoned! Intrigued? Read on…
Enchiladas. I have you already, don’t I? Oh, but there’s more. LOW-CARB enchiladas. Is that even possible?? Ohhhh it is indeed. The zucchini takes the place of the tortillas and you honestly won’t miss the tortillas at all!! Eeeenjoy 
Begin by heating the garlic and adobe chilis for about 15 seconds. Add the rest of the sauce ingredients and let them simmer.
Spoon about 1/4 of the sauce into a baking dish. Scoop out the zucchinis and place the emptied-out bowls face down in the dish.
Saute the green peppers and green onions. Add the rest of the vegetables and saute until softened. Meanwhile, bake the chicken at 350 until cooked through. Shred it and set it aside.
Scoop the chicken into the bowls, the veggies next, the sauce, and finally sprinkle on the cheddar cheese. Pop it in the oven at 400 degrees for about 25 minutes.
| SUPER zuccini enchilada BOWLS |
Print
|
- For the enchilada sauce:
- ½ tablespoon olive oil
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
- 1½ cups tomato sauce ( I used Trader Joe’s Pomodoro)
- ½ tsp chipotle chili powder
- 1 tsp ground cumin
- ⅔ cup fat-free low-sodium chicken broth
- ½ teaspoon salt
- ½ teaspoon fresh pepper
- For the zucchini boats:
- 4 (about 32 oz total) medium zucchini
- ½ tablespoon olive oil
- ½ cup green onions, chopped
- 3 cloves garlic, minced
- ½ cup diced green bell pepper
- ¼ cup chopped cilantro
- 12 ounce cooked shredded chicken breast
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon chipotle chili powder
- 3 tablespoon water or fat free chicken broth
- 1 tablespoon tomato paste
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- For the Topping:
- ¾ cup reduced fat shredded sharp cheddar
- chopped scallions and cilantro for garnish
- For the enchilada sauce: In a medium saucepan, heat the olive oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
- Heat the oven to 400°. Bake the chicken breasts for about 20 minutes or until cooked through. In a bowl, shred the chicken and set aside. Alternatively, throw them in a kitchen aid mixer and they’ll be shredded in about 10 seconds! Set aside.
- Cut zucchini in half lengthwise and using a small spoon, scoop out flesh, leaving ¼” thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
- In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.
- Place ¼ cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with ⅓ cup chicken mixture, pressing firmly.
- Top each with 2 tablespoons of enchilada sauce, and 1½ tablespoons each of shredded cheese.
- Cover with foil and bake 25 minutes until cheese is melted and zucchini is cooked through.
- Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.
