Chicken Enchilada-Stuffed Zucchini Boats

Entree

Prep time: 30 mins

Total time: 1 hour

3 medium-sized zucchini
3 cups cooked chicken breast, shredded (about 1.25 lbs raw chicken)
1 cup yellow onion, chopped
2-3 charred Hatch green chile peppers, seeds removed and chopped (or 1 (4.5-ounce) can diced chiles)
1/2 cup low-fat sour cream
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 (15-ounce) can red or green enchilada sauce
1 cup cheddar cheese, shredded
Chopped cilantro and sliced avocado, for garnish

Preheat oven to 375 degrees F. Remove zucchini stems and slice in-half, lengthwise. Using a melon-baller or spoon, scoop out and and discard the seeds, careful not to puncture the bottom or sides. (The boats should be approx. 1/4-inch thick.) Arrange in a 9x13-inch casserole dish and set aside.
In a large bowl, add chicken, onion, chile peppers, sour cream, cumin, chili powder, garlic salt and black pepper. Stir to combine. Portion a heaping 1/2-cup of mixture into each zucchini boat.
Pour enchilada sauce on top, and sprinkle with cheese. Bake for 25-30 minutes, until cheese is browned and bubbly.