Directions

1Preheat oven to 400F.

2Heat ghee (or coconut oil) in a saucepan over meduim heat. Whisk in arrowroot starch until well-combined (about 30 seconds).

3Add chili powder, oregano, garlic and onion powders, and cumin. Saute about 30 seconds until spices are fragrant. Add the can of tomatoes, coconut sugar, and sea salt and pepper. Mix well. Bring to a boil and reduce heat to a simmer for 5 minutes until sauce is thick.

4Pour the sauce mix into a blender with cashews and water. Blend on high for 1 minute.

5Pour blended sauce back into the skillet and add in shredded chicken. Cook for 5 minutes the flavors to combine.

6Prepare zucchini boats. Cut the top off of each zucchini. Slice zucchini lengthwise in half then scoop out the middle leaving about 1 in” of “meat” inside. Set each hollowed-out zucchini half on a parchment lined baking sheet.

7Scoop about 2 Tbl of the chicken enchilada filling into each zucchini boat. Place in oven for 30 minutes. Remove from oven and garnish with Healthy Julie’s Creamy Chipotle Sauce and chopped fresh cilantro.