
Chicken enchilada Zucchini boats

Steps
- 1
Preheat oven to 400 degrees. Scoop centers from zucchini while leaving a 1/4" rim to create boats.
- 2
Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes. Bake in preheated oven until zucchini is nearly tender, approx 20-25 minutes.
- 3
While baking zucchini, heat remaining.5 Tbsp olive oil in med saucepan over med-high heat. Once hot, add onion and sauté 3-4 minutes until soft. Add garlic and sauté for an additional 10 seconds. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
- 4
In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
- 5
Remove zucchini from oven and spoon in chicken mixture. Sprinkle tops with corn and then cheese blend. Return to oven and bake an additional 5-10 minutes until cheese has melted and zucchini is tender.
- 6
Serve warm topped with diced tomatoes and cilantro. Optional: onions and sour cream.
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