Chicken Enchilada Stuffed Courgette Boats

I love Mexican food, I love it more when it has a healthy twist. These stuffed Courgette Boats are a guilt free solution for the whole family to enjoy one of our favourite themed dinner time meals!

Really looking forward to trying this recipe.

Full credit for Images and recipe here.

Makes 8 Courgette Boats – 116 Calories each

Ingredients

For the enchilada sauce:

  • 2 garlic cloves, minced
  • 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt and fresh pepper to taste

For the courgette boats:

  • 4 (about 32 oz total) medium courgette
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped coriander
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or fat free chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste

For the Topping:

  • 3/4 cup reduced fat shredded sharp cheddar
  • chopped spring onions and coriander for garnish

Method

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Courgette Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut courgette in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the courgette in small pieces and set aside.

Drop the courgette halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped courgette 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 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place courgette halves cut side up. Using a spoon, fill each hollowed courgette with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and courgette is cooked through.

Top with spring onions and coriander for garnish and serve with low fat sour cream if desired.

Let me know what you think below!

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3 Comments Add yours

  1. Andrew Marco says:

    never thought of replacing the tortilla in the enchilada like that, that’s super innovative, really love it! 🙂

    I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here: https://www.facebook.com/groups/OnlyGoodEats/

    Like

    1. Mark says:

      Hey! Thanks for the link, I’ll check it out 🙂

      Like

  2. Andrew Marco says:

    of course! Let me know when you join, would love for you to be in the community 🙂

    Like

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