Chicken Enchilada Stuffed Zucchini

Ingredients

• 28 ounce canned tomatoes canned
• 1 tablespoon chipotle chili powder or to taste
• 1  chipotle chilies in adobo sauce 
• 1 handful cilantro leaves chopped
• 0.5 cup regular corn 
• 1 teaspoon cumin toasted
• 1.5 cups enchilada sauce (see below)
• 1 clove garlic grated
• 1 tablespoon oil 
• 1 small onion diced
• 1 small onions diced
• 1 teaspoon oregano 
• 4 servings salt and pepper to taste
• 0.5 cup cheddar shredded
• 1 cup meat from a rotisserie chicken shredded cooked
• 0.5 cup mozzarella cheese shredded
• 4 medium zucchinis cut in half lengthwise

Equipment

• frying pan
• oven
• baking pan

Directions

1. Place the zucchini halves in boiling water for a minute, remove and let cool.Hollow out the zucchini halves with a small spoon reserving the removed flesh.
2. Heat the oil in a pan over medium heat.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic, cumin and chili powder and saute until fragrant, about a minute.
5. Add the reserved zucchini flesh, chicken, corn, oregano, 1/2 cup of enchiladas sauce and cilantro, cook for a few minutes and remove from heat.
6. Spread 1/4 cup of the enchilada sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the remaining enchilada sauce and the cheese.
7. Bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.