Steps to Make Speedy Chicken enchilada Zucchini boats

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Award-winning Chicken enchilada Zucchini boats. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken enchilada Zucchini boats, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken enchilada Zucchini boats delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken enchilada Zucchini boats is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken enchilada Zucchini boats estimated approx 35 mins.

To begin with this particular recipe, we have to prepare a few components. You can cook Chicken enchilada Zucchini boats using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Chicken enchilada Zucchini boats:

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

Instructions to make 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.

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So that is going to wrap it up for this special food Step-by-Step Guide to Make Favorite Chicken enchilada Zucchini boats. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!