Needless to say the flat was in even more chaos than usual today but Smudge and I got through it and things are slowly getting back to normal. Well I say that, but half my living room is still functioning as my wardrobe and will be for the next 9 weeks or so whilst the damp is sorted and then the plaster dries, it will be so good when it's finished.
This is a Mexican inspired dish and if I'd managed to grow a courgette the right size would have been made over the summer but every time I left the courgettes to grow they turned into enormous marrows seemingly overnight! So I had to buy a larger one from the supermarket and use that. This was delicious and less watery than one would imagine. I served it with sour cream and a chopped baby avocado.
Chicken Enchilada Courgette Boats (adapted from Closet Cooking)
(Serves 2)
(9 WW ProPoints per serving)
4 medium courgettes, cut in half lengthwise
1 tbsp oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp ground cumin
1 tbsp chili powder or to taste
1 chicken breast, cooked and shredded
2 heaped tbsp sweetcorn
1 teaspoon oregano
1/2 jar enchilada sauce
1 tbsp coriander, chopped
Place the courgette halves in boiling water for a minute, remove and let cool. Hollow out the courgette halves with a small spoon reserving the removed flesh.
Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.Add the garlic, cumin and chili powder and saute until fragrant, about a minute.
Add the reserved courgette flesh, chicken, corn, oregano, 3/4 the fajita sauce and cilantro, cook for a few minutes and remove from heat.
Spread 1/4 of the fajita sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the cheese.
Bake in a preheated 190C oven until the courgettes i is nice and tender and the cheese has melted, about 30-40 minutes.
I love enchiladas - but doing them in courgette boats is an absolute stroke of genius! Looks amazing.
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