I love food from every region of the world and I am constantly experimenting with new styles and flavors. But my favorite go-to meals I would have to say, are Mexican and Sushi. Quite the opposite end of the spectrum! When I eat sushi, I always feel like I am having a healthy low-fat meal which makes me feel good. So often, I really crave Mexican food, but pass it up due to the high carb and fat laden choices – which I can’t resist. But fear no more, because I just came up with the most incredible chicken enchilada recipe that is both healthy and delish!
The base of the dish is roasted spaghetti squash. It’s one of those vegetables that gets little acclaim. It is probably because it is somewhat bland, although easy to prepare. Adorned with other partners though, it can become something wonderful as it did in these Spaghetti Squash Chicken Enchiladas.
I was inspired by a recipe on Skinnytaste.com, but I wanted to take it further to make it into a more hearty meal. I used the basics of their enchilada sauce and then continued on from there. My dish is layered in individual casseroles starting with roasted spaghetti squash, topped with organic pinto beans, fresh corn kernels and chicken. (I used the chicken from my stock that I cooked, but you can use a store bought roast chicken or your own roasted or grilled chicken) I then added the enchilada sauce and topped it all off with a mixture of shredded Manchego and cheddar cheeses. Before serving, it is garnished with green onions and cilantro. The recipe is really easy to adapt to the number of people you are serving. If you use one large squash, it will feed 4 people as a main entree. You can make it in one casserole or in individual sized servings.
Let me tell you – it was fantastic! I did not miss the tortillas one little bit. Best of all, the leftovers were even better the next day!
Spaghetti Squash Chicken Enchiladas
Serves 4
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 Tablespoon chopped chipotle chile in adobo sauce
- 1-15 oz can tomato sauce
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon chili powder
- 1/2 tsp ground cumin
- 3/4 cup reduced sodium chicken broth
- kosher salt and fresh ground pepper to taste
- 1 large spaghetti squash
- 2 teaspoons olive oil
- 1 cup organic pinto beans, canned – drained and rinsed
- 1 ear fresh corn, cooked & cut into kernels (can use frozen-1/2 cup)
- 1 chicken breast, cooked – shredded into bite sized chunks
- 1 1/3 cups enchilada sauce
- 1//2 cup shredded cheddar cheese
- 1/2 cup shredded Manchego cheese
- chopped cilantro and scallions for garnish
- kosher salt and fresh ground pepper, to taste
- Preheat oven to 400°. Cover a baking pan with parchment. Cut the spaghetti squash in half lengthwise. Using a spoon, scrape out the seeds and pulp. Brush 2 teaspoons oil on the cut sides of the squash, season lightly with salt and pepper and place face down on the prepared pan. Bake for 40-50 minutes or until the flesh is easily pierced with a fork.
- In a medium saucepan, heat 1 teaspoon oil and sauté garlic for 1 minute until aromatic but not browned. Add chipotle chiles, chili powders, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. Set aside until ready to use.
- When the squash is cool enough to handle, use a fork to gently pull the strands of squash away from the peel. Lightly spray non-stick cooking spray on one large casserole or 4 individual ones. Assemble by layering the ingredients starting with the squash, corn and beans, chicken, and ending with the sauce. Sprinkle the shredded cheeses on top. Bake for 15 minutes or until the cheese is melted and the inside is bubbling. Garnish with scallions and cilantro and serve.
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