Stuffed Zucchini Enchiladas

Ingredients

Enchilada Sauce
2 tablespoons butter
2 tablespoons olive oil
1/4 chili powder
1 tablespoon garlic powder
1 tablespoons onion powder
2 tablespoons pickle juice (optional)
2 tablespoons all purpose flour
1 1/2 cups chicken stock
salt

For the Enchiladas
2 small stuffable zucchinis, top removed and seeds scraped out (you can also use one large zucchini, cut in half with insides scraped out)
2 cups cooked rice
1 lb. hamburger
1 tablepsoon garlic powder
1 tablespoon onion powder
2 tablespoons chili powder
1 large onion, chopped
1 cup cheddar cheese, plus more for topping
salt

Preheat oven to 375 degrees. In a medium saucepan, heat butter and oil on medium high heat. When the oil is hot stir in the chili, garlic and onion powder with a wooden spoon. Cook for 1-2 minutes until it becomes fragrant. Add in the flour and continue to cook and stir for 1 more minute. Add in the pickle juice, stir until the liquid has been absorbed. Slowly pour in the chicken stock and cook until the enchilada sauce has thickened. Salt to taste. Remove from heat and prepare the enchiladas.

To make the enchiladas in a large skillet brown the hamburger. Once it is cooked add the garlic, onion and chili powder. Salt to taste. Remove hamburger and place in a large bowl. In the same pan cook the chopped onion until translucent. Add the cooked onion to the hamburger bowl. Add the cooked rice and the cheddar cheese to the onion and hamburger. Stir to combine.

Place the scooped out zucchinis on a parchment lined baking sheet. Scoop the hamburger mixture into the zucchinis. Pour enchilada sauce over stuffing. Top with cheese. Bake in the preheated oven for 20-25 minutes or until the zucchini is tender to the touch. Remove from oven, let cool for 5 minutes. Enjoy!