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chicken enchilada zucchini boat

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Ingredients

  • shredded chicken
  • zucchini cut length wise
  • olive oil
  • yellow onion
  • garlic
  • 15 oz tomato sauce
  • 1 tbsp. chili powder
  • 1 tsp ground cumin
  • 1/2 tsp. paprika
  • 2/3 cup water
  • 1 1/2 tsp. cornstarch
  • 2/3 cup frozen corn
  • Mexican blend

Details

Preparation

Step 1

1. heat oven to 400

2. brush zucchini with olive oil and bake 20-25 minutes

3. heat olive oil and cook onions, add garlic

4. pour in tomato sauce, chili powder, cumin, and paprika

5. whisk together water and corn starch. pour into mixture and add s & p.

6. bring to a light boil and let it go for 1 minute

7. reduce and simmer 5 minutes

8. stir in shredded cheese

9. spoon into zucchini, top with corn and cheese. bake 5-10 minutes

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