Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken enchilada zucchini boats. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Chicken enchilada Zucchini boats is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Chicken enchilada Zucchini boats is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken enchilada zucchini boats using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken enchilada Zucchini boats:

1. Take 2 cups (about 1 lb) cooked and shredded chicken
2. Get 4 medium zucchini (about 2.5 lbs), sliced in half thru length
3. Make ready 1.5 Tbsp olive oil
4. Get 1/2 cup FINELY CHOPPED yellow onion
5. Prepare 2 garlic cloves
6. Make ready 1 (15 oz) tomato sauce
7. Make ready 1 Tbsp ancho chili powder
8. Prepare 1 tsp ground cumin
9. Take 1/2 tsp paprika
10. Make ready 2/3 cup water
11. Take 1.5 tsp cornstarch
12. Make ready 2/3 cup frozen corn
13. Get 1.25 cups shredded Mexican blend cheese
14. Prepare For serving: diced Roma tomatoes, chopped cilantro. Optional: chopped yellow onion, light sour cream

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Steps to make Chicken enchilada Zucchini boats:

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.
7. Ready to serve and ENJOY!

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So that is going to wrap this up for this exceptional food chicken enchilada zucchini boats recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!