This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “5 Ingredients or Less”. I kind of cheated and did not count the salt and pepper because most food has salt and pepper in it. Normally, I do not like “healthier” substitutions but this was really delicious. I’m not sure if this is better than normal chicken enchiladas but I am glad I made this.
I almost always have cooked chicken around because it is a good addition to a lot of dishes but you could buy a rotisserie chicken or make your own.
I ended up making the enchilada sauce from this recipe but you could use store bought.
- Cuisine: Mexican
- Preparation Time: 15 minutes
- Cooking Time: 60 minutes
- Waiting Time: 10 minutes
- Preheat oven to 400 degrees.
- Cut Spaghetti Squash(s) in half and seed.
- Place the Spaghetti Squash halves, cut side down, on a rimmed, boiler-safe, baking sheet. Bake until tender (about 30 – 45 minutes).
- Remove from the oven, flip, and let cool (about 10 minutes).
- Position 2 oven racks on the upper and lower thirds of the oven and preheat the oven to 450 degrees.
- While the Spaghetti Squash cools, add the Chicken to a large bowl.
- Peel and mince the Zucchinis, and add to the bowl along with the Black Pepper and Kosher Salt.
- When the Spaghetti Squash is cool, using a fork, scrape the Squash from the shells, and place into the bowl.
- Add 1 1/4 cups Enchilada Sauce and mix thoroughly.
- Divide the Squash Chicken mixture between the shells and place the shells on the baking sheet.
- Shred the Pepper Jack Cheese.
- Top with the remaining 1/2 cup of Enchilada Sauce and shredded Pepper Jack Cheese.
- Bake on the lower rack for 10 minutes.
- Turn the broiler on high.
- Move the shells to the upper rack and broil until the Pepper Jack Cheese starts to brown, watching carefully (about 2 minutes).