For the zucchini shells start while sauce is simmering:
3medium or larger zucchini
9ozcooked shredded chicken breast about 3 medium breasts
1tspoil
1/2cuponionschopped
1Tbspgarlic pre-minced
1/2cupdiced green bell pepper
1tsp ground cumin
1/2tspdried oregano
1/2tspchipotle chili powder
3tbspwater
1tbsptomato paste no salt added
Spice and pepper to taste
For the Topping:
3/4cupMild Cheddar Shredded Cheese
scallion chopped for garnish
Instructions
For the enchilada sauce:
In a medium saucepan, spray oil and quickly sauté garlic less than 2 minutes.
Add chili powder, cumin, chicken broth, tomato sauce, pepper.
Bring to a boil. Reduce the heat to low, cover and simmer for 5-10 minutes.
Turn off heat and set aside until ready to use.
For the Zucchini shells:
Preheat oven to 400°F.
Cut zucchini tips off then in half lengthwise. Using a ice cream scoop or melon baller, scoop out inside flesh, leaving 1/4" thick.
Chop the scooped out flesh of the zucchini in small pieces and set aside.
In a large saute pan or skillet, 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 zucchini and continue cooking about 4 minutes.
Add the cumin, oregano, chili powder, water, and tomato paste. Mix well and cook 2 more minutes, then add in chicken; mix and cook 3 more minutes.
Spoon a light layer of the enchilada sauce on the bottom of a large baking dish, and place zucchini scooped out sides up.
Using a spoon, fill each hollowed zucchini evenly with chicken mixture, pressing firmly.
Spoon enchilada sauce and 1 1/2 tablespoons each of shredded cheese to the top of each.
Cover lightly with foil and bake 45 minutes until cheese is melted and zucchini is cooked through.
Top with scallions (green onions) garnish and serve with sour cream if desired.