Chicken (and spaghetti squash) EnchiladasOctober 25, 2009 at 9:39 pm | Posted in spaghetti squash | 3 Comments
Tags: budget friendly, family friendly, spaghetti squash
In an effort to re-invent the left over chicken and spaghetti squash, I decided to make enchiladas. The spaghetti squash extended the chicken, making this a budget friendly meal.
Chicken (and spaghetti squash) Enchiladas
- 1 cup cooked spaghetti squash
- 1 1/2 cup cooked chicken, shredded
- 1/2 cup shredded cheese
- corn tortillas
- prepared enchilada sauce
Pour 3/4 cup enchilada sauce in the bottom of an 11×13 baking dish.
In a bowl mix spaghetti squash, chicken and most of the cheese. Heat tortillas in the microwave or dip them in hot oil (you want them to be bendable so they don’t crack when you roll them). Scoop chicken mixture onto the middle of one tortilla. Roll and place seam side down in baking dish. Continue until you have used all of your filling (I got 9). Sprinkle with remaining cheese.
Bake at 350 degrees for 15-20 minutes. Enjoy!
This enchilada sauce from Trader Joe’s is pretty good. A real time saver!