Chicken Enchiladas

Zucchini to the rescue!

INGREDIENTS:

1. - 2 cups cooked and shredded chicken (from about 1 lb.)

2. - 4 medium zucchinis, sliced in half through length*

3. - 1 1/2 Tbsp olive oil

4. - 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won't cook through)

5. - 2 cloves garlic

6. - 1 (15 oz) tomato sauce

7. - 1 Tbsp chili powder

8. - 1 tsp ground cumin

9. - 1/2 tsp paprika

10. - 2/3 cup water

11. - 1 1/2 tsp cornstarch

12. - Salt and freshly ground black pepper

13. - 2/3 cup frozen corn

14. - 1 1/4 cups shredded Mexican blend cheese

16. DIRECTIONS:

17. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9). Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.

18. Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add onion and sauté 3 - 4 minutes until soft. Add garlic and sauté 10 seconds longer. Remove from heat, pour in tomato sauce, chili powder, cumin and paprika. 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 to taste. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.

19. Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 - 10 minutes longer until cheese has melted and zucchini is tender. Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.

Serves: 4

Calories: 310 cals per serving

Carbohydrates: 10 grams

Protein: 16 grams

Low Sodium √ Low Cholesterol √ Low Sugar √ Diabetic Friendly √ High Blood Pressure Friendly √