Chicken Enchilada Stuffed Zucchini Boats

Chicken Enchilada Stuffed Zucchini Boats 

Ingredients:
For the enchilada sauce:

•     olive oil spray  (I used my Misto)
•     2 garlic cloves, minced
•     1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
•     1-1/2 cups tomato sauce
•     1/2 tsp chipotle chili powder
•     1/2 tsp ground cumin
•     2/3 cup fat-free low-sodium chicken broth
•     kosher salt and fresh pepper to taste

For the zucchini boats:

•     4 (about 32 oz total) medium zucchini
•     1 tsp oil
•     1/2 cup green onions, chopped
•     3 cloves garlic, crushed
•     1/2 cup diced green bell pepper
•     1/4 cup chopped cilantro
•     8 oz cooked shredded chicken breast
•     1 tsp cumin
•     1/2 tsp dried oregano
•     1/2 tsp chipotle chili powder
•     3 tbsp water or fat free chicken broth
•     1 tbsp tomato paste
•     salt and pepper to taste

For the Topping:

•     3/4 cup reduced fat shredded sharp cheddar
•     chopped scallions and cilantro for garnish

Instructions
See full instructions on : www.skinnytaste.com

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