Ingredients
-
4,3/4
-
2,1
-
1,1/2
-
1 - 1/2,3
-
1/2,1/2
-
1/2,1/4
-
2/3,8
-
1
-
1/2
-
1/2
-
3
-
1
-
-
-
Directions
If youve been following my blog for a while, you probably know how much I LOVE enchiladas. In the past I have posted recipes for Skinny Chicken Enchiladas, Cheesy Zucchini Enchiladas, Turkey Black Bean Enchiladas, and Creamy Chicken White Bean Enchiladas with Salsa Verde.,A few weeks ago I posted Sausage Stuffed Zucchini Boats and they were such a hit Ive been thinking up new stuffing ideas, when it hit me naked enchiladas!,,Chicken and White Bean Enchiladas with Creamy Salsa Verde Sauce,Enchilada Chicken Roll Ups,Chicken Enchilada Soup,Chicken Enchiladas with Red Sauce,Enchiladas Verdes (Green Enchiladas),Taco Stuffed Zucchini Boats,Veggie Lasagna Zucchini Boats,Turkey Santa Fe Zucchini Boats,Chicken Enchilada Stuffed Zucchini Boats
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Steps
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1
Done
|
Add Chipotle Chiles, Chili Powder, Cumin, Chicken Broth, Tomato Sauce, Salt and Pepper |
|
2
Done
|
Bring to a Boil. |
|
3
Done
|
Reduce the Heat to Low and Simmer For 5-10 Minutes. |
|
4
Done
|
Set Aside Until Ready to Use. |
|
5
Done
|
Bring a Large Pot of Water to Boil. |
|
6
Done
|
Preheat Oven to 400f. |
|
7
Done
|
Cut Zucchini in Half Lengthwise and Using a Small Spoon or Melon Baller, Scoop Out Flesh, Leaving 1/4" Thick. |
|
8
Done
|
Chop the Scooped Out Flesh of the Zucchini in Small Pieces and Set Aside. |
