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
A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and youll have yourself a fiesta!
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Steps
|
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. |
