CHICKEN ENCHILADA

RECIPE AND PHOTO SUBMITTED BY CHERIE ANTIN FASBINDER

CHICKEN ENCHILADA STUFFED ZUCCHINI BOATS

4 medium zucchini

1 tsp oil

1/2 c green onions, chopped

3 cloves garlic, crushed

1/2 cup chopped cilantro

8 oz cooked shredded chicken breast

1 tsp cumin

1/2 tsp dried oregano

1/2 tsp chipolte chili powder

3 Tbsp water or chicken broth

1 Tbsp tomato paste

salt and pepper to taste

3/4 cup shredded sharp cheddar

Optional toppings: scallions, cilantro sour cream

Bring a large pot of water to boil. preheat oven to 400

cut zucchini  in half lengthwise and using small spoon or melon baller, scoop out flesh leaving 1/4 inch thick.

Cop the scooped out flesh of the zucchini  into small pieces and set aside. Drop the zucchini halves in boiling water and cook 1 minutes; remove from water. In large sauté pan, heat oil; add onion garlic and bell pepper. Cook on medium low heat for about 2-3 minutes until onions are translucent. Add chopped zucchini and cilantro. Season with salt and pepper and cook about 4 minutes. add the cumin oregano chili powder water and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes. Place 1/2 of the enchilada sauce on the bottom of a large baking dish. And place zucchini halves cut side up. Using a spoon fill each hollowed zucchini half with 1/3 cup of chicken mixture, pressing firmly. Top each with2 Tbsp of enchilada sauce, and 1 1/2 tbsp each of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and cilantro for garnish and serve with sour cream if desired.