2-3 charred Hatch green chile peppers, seeds removed and chopped (or 1 (4.5-ounce) can diced chiles)
½ cup low-fat sour cream
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic salt
½ teaspoon black pepper
1 (15-ounce) can red or green enchilada sauce
1 cup cheddar cheese, shredded
Chopped cilantro and sliced avocado, for garnish
Instructions
Preheat oven to 375 degrees F. Remove zucchini stems and slice in-half, lengthwise. Using a melon-baller or spoon, scoop out and and discard the seeds, careful not to puncture the bottom or sides. (The boats should be approx. ¼-inch thick.) Arrange in a 9x13-inch casserole dish and set aside.
In a large bowl, add chicken, onion, chile peppers, sour cream, cumin, chili powder, garlic salt and black pepper. Stir to combine. Portion a heaping ½-cup of mixture into each zucchini boat.
Pour enchilada sauce on top, and sprinkle with cheese. Bake for 25-30 minutes, until cheese is browned and bubbly.
Nutrition Information
Serving Size: 1 boat Calories: 260 Fat: 11 g Carbohydrates: 10 g Sodium: 740 mg Fiber: 2 g Protein: 29 g Cholesterol: 90 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2017/08/enchilada-stuffed-zucchini-boats/