Dinner

Chicken Enchilada Zucchini Boats is for Dinner.

Chicken Enchilada Zucchini Boats takes 10 minutes to prepare.

Chicken Enchilada Zucchini Boats takes 30 minutes to cook.

Chicken Enchilada Zucchini Boats makes 6 servings.

The ingredients for Chicken Enchilada Zucchini Boats are:

12 oz Great Value Walmart boneless ,skinless chicken breast
4 serving Onions, yellow, chopped finely
1 tsp minced garlic
1 1/2 cup Kraft Shredded 2% Mexican Four Cheese blend
1 cup kernels Yellow Sweet Corn, Frozen
1/2 tbsp Argo Cornstarch
1/2 cup (8 fl oz) Water, tap
14 oz Ortega Enchilada Sauce
3 zucchini, try to find fat ones for better boats
3 serving Tomatoes, Roma, Fresh, 1 Med
2 serving Green Onion (fresh-1 stalk)

Here is how you make Chicken Enchilada Zucchini Boats:

Preheat oven to 400f. Spray baking pans and set asideUsing a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats. Place boats in the prepared pan(s). Spray tops with olive oil spray. Bake about 20-25 minutes until nearly tender.Meanwhile, heat 1 tbsp olive oil in a medium saucepan over medium=high heat. Once hot add onion and saute until soft about 3 minutes. Add minced garlic and saute 10 seconds longer.Add enchilada sauce. In a measuring cup whisk water and cornstarch until dissolved. Add to enchilada sauce mixture. Bring to a light boil, stirring frequently. Allow to gently boil fpr 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken. Remove zucchini boats from oven and spoon in chicken mixture. sprinkle with corn and then the cheese.Place back in oven for 5-10 minutes until cheese is melted.Cover with chopped tomatoes and green onions, if desired.enjoy!!Serving Size: 3 zucchini makes 6 boatsNumber of Servings: 6Recipe submitted by SparkPeople user LADYLUK.

The nutritional information for Chicken Enchilada Zucchini Boats is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 218.3

• Total Fat: 7.8 g
• Cholesterol: 47.5 mg
• Sodium: 432.3 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 2.6 g
• Protein: 22.0 g