Green Chile Chicken Enchilada Stuffed Spaghetti Squash

By Ellie

4 Person

45 Minutes

284 Calories

Change up your enchilada game and stuff your filling in spaghetti squash instead! You won’t miss the tortillas or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!

Ingredients

1/2 cup shredded cheddar or Monterey Jack cheese, I used a combination of both
1/4 cup plain non-fat Greek yogurt
1 tbsp. chopped cilantro (optional)
1/2 cup frozen corn, defrosted
4 oz. diced green chiles (canned)
1 green onion, thinly sliced
1/2 cup green enchilada sauce, use a gluten-free version to make this recipe gluten-free
1 1/2 cups cooked and shredded boneless skinless chicken breasts
1 spaghetti squash

Method

01

SPAGHETTI SQUASH Preheat oven to 400 degrees and line baking sheet with foil. Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
02

Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl. Reserve the squash skins placing them cut side up back on the foil-lined baking sheet. Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.
03

GREEN CHILE CHICKEN ENCHILADA FILLING Preheat your oven to broil. In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro, and shredded chicken. Once the mixture is warmed through remove from the heat and stir in the Greek yogurt. Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
04

Scoop the filling back into the spaghetti squash shells and top with the shredded cheese. Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Easy Chicken Recipes

Spaghetti Squash Recipes

Thanksgiving Stuffing Recipes

Green Chile Chicken Enchilada Stuffed Spaghetti Squash

4.2

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 284 Kcal
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

1/2 cup shredded cheddar or Monterey Jack cheese, I used a combination of both

1/4 cup plain non-fat Greek yogurt

1 tbsp. chopped cilantro (optional)

1/2 cup frozen corn, defrosted

4 oz. diced green chiles (canned)

1 green onion, thinly sliced

1/2 cup green enchilada sauce, use a gluten-free version to make this recipe gluten-free

1 1/2 cups cooked and shredded boneless skinless chicken breasts

1 spaghetti squash

03 Method

Step 1

SPAGHETTI SQUASH Preheat oven to 400 degrees and line baking sheet with foil. Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.

Step 2

Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl. Reserve the squash skins placing them cut side up back on the foil-lined baking sheet. Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.

Step 3

GREEN CHILE CHICKEN ENCHILADA FILLING Preheat your oven to broil. In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro, and shredded chicken. Once the mixture is warmed through remove from the heat and stir in the Greek yogurt. Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.

Step 4

Scoop the filling back into the spaghetti squash shells and top with the shredded cheese. Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.

04 Author