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Coat a large skillet with cooking spray. On medium heat, add in flour and stir until smooth.
Gradually, stir in tomato paste, broth, chili powder, cumin, onion powder, garlic powder and brown sugar blend.
Bring to a boil, stirring occasionally. Reduce heat and simmer until thickened, approximately 5-10 minutes.
Preheat oven to 400° F.
Spray a 9x13 baking dish with cooking spray.
Slice zucchinis in half lengthwise. Using a small spoon or melon baller, scoop out seeds and flesh of zucchini, leaving walls of the zucchini about 1/4 inch thick. Rough chop the zucchini scrapings and set aside in a small bowl.
Heat oil in large skillet over medium heat. Add onion, garlic, bell pepper and jalapeno (if desired) and cook 3-5 minutes, until onions become translucent.
Add chopped zucchini, cilantro, and chicken and cook about 3 more minutes, until zucchini is tender.
Place the zucchini "boats" in the sprayed 9x13 baking dish, cut-side facing up. Spoon a light coating of enchilada sauce over each zucchini boat.
Spoon chicken mixture into zucchinis, dividing equally among the eight "boats."
Spoon reaming enchilada sauce over chicken mixture, dividing equally among the eight "boats."
Sprinkle cheese over enchiladas and bake into preheated oven for 40-45 minutes until cheese is melted and zucchinis are cooked through.
Serve sprinkled with fresh cilantro, sliced green onion or low-fat sour cream if desired. Pair with a slide of low-sodium black or pinto beans.
Note: Optional ingredients are not included in the nutrition analysis