Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 6
Everything we love about enchilada in a squash casserole! I never hesitated to make this green chili enchilada spaghetti squash casserole because I know that my family will love this including my picky eaters. I put the mixture back into the squash shell to make it more fun for the kids, but you can dump everything into a casserole dish.
Ingredients
Spaghetti Squash:
1 tablespoon extra virgin olive oil
salt and pepper
1 spaghetti squash, cut in half with seeds removed
Chicken Mixture:
1 large onion, diced
1 lb chicken tenders
1 10-ounces can of green enchilada sauce
2 4-ounces cans of diced green chilis
1/3 c. sour cream
salt and pepper
Final:
cilantro coarsely chopped
2 c. Mexican blend cheese
Tapatio to taste
How to make Green Chili Enchilada Spaghetti Squash Casserole
Spaghetti Squash:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using foil or parchment paper, line a cookie sheet.
Step 3: Over the cleaned spaghetti squash halves, drizzle the olive oil and sprinkle with salt and pepper. Then, place onto the prepared cookie sheet, oil-side-down. Pop in the preheated oven and bake for about 45 minutes.
Chicken Mixture:
Step 4: Heat the oil in a skillet over medium-high heat. After drying the chicken tenders, sprinkle them with salt and pepper. Once the oil is hot, add the chicken tenders to the skillet and cook for about 5 minutes. Then, add the onions and continue to cook for another 3 minutes until translucent.
Step 5: To the skillet with the chicken tenders and onions, add the green chilis and green enchilada sauce. Let everything simmer for about 30 minutes or until reduced, stirring often. Shred the chicken using forks, then stir in the sour cream.
To assemble:
Step 6: Once done, take the squash off the oven and let it cool for about 10 minutes.
Step 7: After 10 minutes, scrape the spaghetti squash using a fork into a large bowl.
Step 8: To the bowl with the spaghetti squash, add the chicken mixture and stir well. You can either put the mixture back into the spaghetti squash shells or a casserole dish. On top, sprinkle the cheese.
Step 9: On a low broiler, bake the casserole for about 8 minutes or until the cheese has melted or slightly browned.
Step 10: Serve the casserole right away with cilantro and a sprinkle of Tapatio. Enjoy!
Ingredients
- Spaghetti Squash:
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1 spaghetti squash, cut in half with seeds removed
- Chicken Mixture:
- 1 large onion, diced
- 1 lb chicken tenders
- 1 10-ounces can of green enchilada sauce
- 2 4-ounces cans of diced green chilis
- 1/3 c. sour cream
- salt and pepper
- Final:
- cilantro coarsely chopped
- 2 c. Mexican blend cheese
- Tapatio to taste
Instructions
Spaghetti Squash:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using foil or parchment paper, line a cookie sheet.
Step 3: Over the cleaned spaghetti squash halves, drizzle the olive oil and sprinkle with salt and pepper. Then, place onto the prepared cookie sheet, oil-side-down. Pop in the preheated oven and bake for about 45 minutes.
Chicken Mixture:
Step 4: Heat the oil in a skillet over medium-high heat. After drying the chicken tenders, sprinkle them with salt and pepper. Once the oil is hot, add the chicken tenders to the skillet and cook for about 5 minutes. Then, add the onions and continue to cook for another 3 minutes until translucent.
Step 5: To the skillet with the chicken tenders and onions, add the green chilis and green enchilada sauce. Let everything simmer for about 30 minutes or until reduced, stirring often. Shred the chicken using forks, then stir in the sour cream.
To assemble:
Step 6: Once done, take the squash off the oven and let it cool for about 10 minutes.
Step 7: After 10 minutes, scrape the spaghetti squash using a fork into a large bowl.
Step 8: To the bowl with the spaghetti squash, add the chicken mixture and stir well. You can either put the mixture back into the spaghetti squash shells or a casserole dish. On top, sprinkle the cheese.
Step 9: On a low broiler, bake the casserole for about 8 minutes or until the cheese has melted or slightly browned.
Step 10: Serve the casserole right away with cilantro and a sprinkle of Tapatio. Enjoy!
