Chicken Enchilada Spaghetti Squash
Created by dienia b on March 20, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #18169
Ingredients
- 3 (3/4 pound) boneless skinless chicken breasts (cooked & shredded)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 spaghetti (7 pound) squash (cooked, get a large one, shredded)
- 1 yellow onion (diced)
- 1 red pepper, diced
- 1 can (4 ounce) diced green chiles
- 1/2 teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cans (10 ounce) enchilada sauce (green chili)
- 2/3 cups enchilada sauce (red)
- 2 cups shredded cheese
- 1 cup sour cream
- 1/4 cup sliced black olives
- TOPPING
- 1 avocado (chopped)
- 2 green onions (chopped)
How to Make
-
Step 1: Heat oil. Add in onion, garlic, peppers, spices, sauces, chicken, olives, chilies and squash; cook until warm tossing coating squash.
-
Step 2: Add sour cream and cheese, dont boil.
-
Step 3: Plate, add toppings.
Nutritional Facts
- Serving Size: 1 (1238.5 g)
- Calories 1017.1
- Total Fat - 38.3 g
- Saturated Fat - 15.6 g
- Cholesterol - 137.7 mg
- Sodium - 1424.4 mg
- Total Carbohydrate - 113 g
- Dietary Fiber - 12.4 g
- Sugars - 62.2 g
- Protein - 58.2 g
- Calcium - 877 mg
- Iron - 5.3 mg
- Vitamin C - 89.6 mg
- Thiamin - 0.5 mg