Enjoy all the flavors of green chile chicken enchiladas without the gross too-full feeling afterwards! That’s amazeballs, amiright??
The spaghetti squash also gives this dish an added nutritional boost.
Score!
(PS – All of my recipes are what I call ‘throw-together’. You won’t see much measuring. This makes them super easy!)
Chicken Enchilada Spaghetti Squash Bowls
Ingredients
- 3-4 boneless, skinless chicken breasts
- 15 oz can green enchilada sauce
- medium spaghetti squash
- small can diced green chilies
- handful Monterey Jack cheese
- olive oil
- cilantro, garlic, and sour cream for garnish
Instructions
Place 3-4 boneless, skinless chicken breasts in slow cooker and pour one large can of green enchilada sauce over top
Cover and cook on low for 4-6 hours
Cut a medium spaghetti squash in half lengthwise, scoop out seeds, and brush cut sides with olive oil. Place cut side down in a microwave safe dish and add a couple tablespoons of water. Cook approximately 15 mins or til squash is tender
When done, remove from microwave carefully and use a fork to shred the squash in the shells
Once chicken is cooked shred with two forks in slow cooker, then mix in a small can of diced green chilies, and a handful of Monterey Jack cheese
Place chicken mixture into shredded squash bowls and top each with another handful of Jack cheese. Broil until melted and bubbly
Garnish with cilantro, green onion, and sour cream (if desired)
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Hey! I’m Julie.
I’m the mother of three, ages 28, 21, and 6, and Gima (grandmom) to a five-year-old grandson.
Over my 28 years of #momming I have been ALL the moms (single, married, stay-at-home, working, young, ‘mature’, struggling, stable, etc) and have faced every healthy eating challenge there is.
Now the founder of Well Fed Families, and author of the ‘Easy, Healthy Meals for the Tired-Ass Mom’ cookbook, I bring my real-life, family-raising experience to the table to help other overwhelmed mamas get on a healthier track.
So take a load off and stay a while. I’m super glad you’re here. <3
