Green Chile Chicken Enchilada Stuffed Spaghetti Squash
on Feb 12, 2016, Updated Mar 19, 2025
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Change up your enchilada game and stuff your filling in spaghetti squash instead! You won’t miss the tortillas or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!
Valentine’s Day weekend is here, did you remember? If you didn’t you’ve still got a couple days to pull things together. My husband and I are pretty low key when it comes to Valentine’s Day.
No blue boxes from Tiffany’s for this girl, I’d rather go pick out something new for the kitchen or a pair of running shoes. My husband is probably thankful that I’m not high maintenance and expect extravagant gifts.
We are planning to go for a nice long walk Saturday at one of our favorite parks in Denver, Washington Park. It’s going to be sunny and beautiful this weekend so we are taking full advantage of it.
A couple Saturdays ago when we were there we actually saw a bald eagle in one of the trees, he was out enjoying the sun just as much as we were! Nothing thrills me more than seeing wildlife up close. Recently while I was out running I came across a couple coyotes just waking up and howling in the cold morning air, you guys, it seriously made my day.
I hadn’t come across any for a while so I was glad to see they were still around. I of course had to tell my husband all about it and he’s looking at me like I’m crazy. He said, “only you would stop and want to and be close to them, any other person would be hightailing it out of there.” I can’t help it, I love nature!
Before I turn this into an episode of Wild America (do you remember that show?!) let’s talk about this Green Chile Chicken Enchilada Stuffed Spaghetti Squash. Dang it was good and I’m so excited to make it 100 more times!
Basically it’s how I make chicken enchiladas only instead of wrapping it up in a tortilla I mixed the filling in with the strands of spaghetti squash. Not only was it easier because I didn’t have to individually roll up each enchilada, but I was also getting a serving of vegetables in.
This is a great alternative to traditional enchiladas if you’re looking for something lower in carbs or just love spaghetti squash. Since I cut some calories by eliminating the tortillas it only seems right that I top them with a little extra cheese…I know, my logic on this one is a little skewed, but I’m sticking to it! Happy Friday!
If you love southwest and Mexican flavors, which I assume you do if you’re looking at this recipe, try my spaghetti squash casserole.
In the mood for Italian? Make this lasagna inspired Turkey and Spinach Spaghetti Squash Lasagna.
For a spaghetti squash side dish make this .Spaghetti Squash with Feta and Herbs.
Seafood lovers will enjoy this Spicy Tomato Garlic Shrimp with Spaghetti Squash.
Green Chile Chicken Enchilada Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1 1/2 cups cooked and shredded boneless skinless chicken breasts
- 1/2 cup green enchilada sauce
- 1 green onion thinly sliced
- 4 ounces diced green chiles canned
- 1/2 cup frozen corn defrosted
- 1 tablespoon chopped cilantro optional
- 1/4 cup plain Greek yogurt
- 1/2 cup shredded cheddar or Monterey Jack cheese I used a combination of both
Instructions
Spaghetti Squash
- Preheat oven to 400 degrees and line baking sheet with foil.
- Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
- Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
- Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
- Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
- Use you hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.
Green Chile Chicken Enchilada Filling
- Preheat your oven to broil.
- In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken.
- Once the mixture is warmed through remove from the heat and stir in the Greek yogurt.
- Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
- Scoop the filling back into the spaghetti squash shells and top with the shredded cheese.
- Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
if you eat 1 cup what are the calories
I am making this tonight and was scrolling through some of your other recipes and had to go read your “about” information. The number of recipes that used green chile told me that you were in Colorado and I was right! Lol. I moved from there less than 2 years ago, but I really miss chile peppers, the chile festival in Pueblo and green chile stew! The canned versions just don’t have the flavor or spice level of the freshly roasted ones. Anyways, I will probably try some of your other recipes since they all sound so good and fresh! Enjoy CO for me!
I made this recipe a while back for my then “crush” when he was sick. Dropped it off at his door and sent a text as if I were his door dash 😂 Needless to say… he later on told me that this recipe won his heart and we are now engaged haha! The stomach really is the second heart ❤️
Oh my gosh! This is so sweet and made my day, thank you for sharing!
Such a unique, interesting recipe! This shows “yields 4” so half a squash is a serving?
Hi Karin, It depends on the size of your spaghetti squash. If it’s on the small side, 1/2 of a squash, if it’s a big one, 1/4 of a squash.