This is a great low carb recipe or even just for those of you who are trying to lose a few pounds. It does require a bit of work, but if you want to make it easier you could buy a can of enchilada sauce and some pre-cooked chicken.
Filling:
2 chicken breasts, poached and shredded
1/2 c. onions, chopped
3 cloves garlic, minced
1/2 c. bell pepper, diced
1/4 c. chopped cilantro
1 t. cumin
1/2 t. oregano
1/2 t. chili powder
Mix well.
Enchilada Sauce:
1 1/2 c. tomato sauce
1 or 2 T. chipolte chile in adobo sauce
1/2 t. chili powder
1/2 t. cumn
2/3 c. chicken broth
Put all ingredients into a saucepan. Bring to a boil, simmer for 5-10 minutes.
4 medium zucchini
3/4 c. shredded cheddar cheese
Cut zucchini in 1/2 lengthwise. Using a spoon, scoop out the zucchini pulp, leaving a 1/2" border.
Put the zucchini in a 13 x 9 baking dish. Fill with the chicken filling. Top with 2-3 T. sauce and then cheddar cheese. Cover and bake at 350 for 30 minutes.
Filling:
2 chicken breasts, poached and shredded
1/2 c. onions, chopped
3 cloves garlic, minced
1/2 c. bell pepper, diced
1/4 c. chopped cilantro
1 t. cumin
1/2 t. oregano
1/2 t. chili powder
Mix well.
Enchilada Sauce:
1 1/2 c. tomato sauce
1 or 2 T. chipolte chile in adobo sauce
1/2 t. chili powder
1/2 t. cumn
2/3 c. chicken broth
Put all ingredients into a saucepan. Bring to a boil, simmer for 5-10 minutes.
4 medium zucchini
3/4 c. shredded cheddar cheese
Cut zucchini in 1/2 lengthwise. Using a spoon, scoop out the zucchini pulp, leaving a 1/2" border.
Put the zucchini in a 13 x 9 baking dish. Fill with the chicken filling. Top with 2-3 T. sauce and then cheddar cheese. Cover and bake at 350 for 30 minutes.
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