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Chicken Enchilada Zucchini Boats
Ingredients
  • 2 cups cooked and shredded chicken (from about 1 lb)
  • 4 medium zucchini (2 ½ lbs), sliced in half through length*
  • 1 ½ Tbsp olive oil
  • ½ cup finely chopped yellow onion (be sure they are chopped fine or they won't cook through)
  • 2 cloves garlic
  • 1 (15 oz) tomato sauce
  • 1 Tbsp ancho chili powder
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ⅔ cup water
  • 1 ½ tsp cornstarch
  • ⅔ cup frozen corn
  • 1 ¼ cups shredded Mexican blend cheese
  • For serving: diced Roma tomatoes , chopped cilantro, chopped yellow onion (optional), light sour cream (optional)
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