- 1 spaghetti squash
- 1 1/2 cups cooked & shredded chicken breast (boil chicken for about 10 minutes then shred it!!)
- 1/2 cup green enchilada sauce
- 1 green onion, thinly sliced
- 4 oz. can diced green chiles
- 1/2 cup frozen corn, defrosted
- 1 tablespoon chopped cilantro
- 1/4 cup plain non-fat Greek yogurt
- 1/2 cup shredded sharp cheddar or Monterey Jack cheese, or combo it.
Ready? Ok let’s begin by pre-heating the oven. Bring it to a nice 400° heat. You now want to line a baking sheet with some tin-foil.
Grab the squash…and squash it! woahh…hang on…you don’t actually squash the poor guy, just cut spaghetti squash in half going lengthwise. If you can, pull out the seeds only. Spray/drizzle the inside with olive oil or cooking spray & season with salt & pepper.
Now place both halves cut side down on baking sheet. Throw it (gently place) in oven for about 30-40 minutes, until tender; you’ll notice a browning on outside, perfectly normal.
Once roasting is complete. Let squash cool for about 10 minutes. Once cooled, scrap insides with a fork, dump the strand collection in bowl.
Save the skins (these are your plates!).
Now time to get a bit messy, not really. Grab the strands and squeeze any remaining liquid, then return to bowl.
Ok. So let’s now deal with the chicken part.
Set oven to broil.
Over a medium-heat use a small saucepan to stir together enchilada sauce, green onion, green chiles, corn, cilantro, and shredded chicken.
Photo by Recipe Runner
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