Green Chile Chicken Enchiladas over Spaghetti Squash


Hell has frozen over. Pigs are flying. MY HUSBAND LIKES ANOTHER SPAGHETTI SQUASH RECIPE!

The conversation went a little like this:

Husband:  “you know what I actually really liked, even though I didn’t think I would?”

Me: “Spaghetti Squash green chile enchiladas?”

Husband: “yes, what is the sauce you put in there? It’s actually good.”

Me: “green chile sauce.” *responds while dancing inside then proceeds to throw hands up in the air in a success celebration.*

Husband is not a spaghetti squash fan. I cook with spaghetti squash a lot. I will say this though, he tries everything. I don’t think I have ever made a recipe that he didn’t taste and finish. But, he doesn’t always enjoy it even though he eats. And when he doesn’t enjoy it, he tells me! Of all the squash dishes I have made, the only two he could “tolerate” were Paleomg’s 5-ingredient spaghetti pie and spaghetti squash pad thai. Well, I am proud and excited to add a third dish to the list. He said that he couldn’t even taste the spaghetti squash.

Can I get a heck yes for sneaking nutrients in even if you don’t like the taste?

This green chile shredded chicken has the thickness and consistency of a nice, hearty white chicken chili. The flour at the end that gave it the thickness? Best decision ever. It took the sauce from runny, to thick. Kudos to me for that one!

Green Chile Chicken Enchiladas with Spaghetti Squash

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Warning: this recipe has some serious KICK! 

What You Need

5 chicken breast, boneless

1 spaghetti squash

4 cloves garlic

2 – 4oz cans of organic diced green chiles

1 cup frozen corn

1 small yellow onion, diced

1 – 8oz package of Frontera Green Chile sauce

1 cup cheddar cheese, shredded

Taco seasoning (here’s the combo I use. Prepackaged taco seasoning can be used, but isn’t as good for you!)

1 crockpot!

2 tbs arrowroot, tapioca starch or gluten free flour

2 tbs water



Green onion, diced



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What To Do

Place chicken breasts in the crockpot, sprinkle generously with taco seasoning. Add green chiles, garlic, diced onion and enchilada sauce to the crockpot.  Cook on high for 3 hours.

While the chicken is cooking, prepare your spaghetti squash. *Preheat the oven to 350. Pierce the spaghetti squash multiple times with a fork and place on a baking sheet, whole. Bake the squash for about an hour (30 minutes per pound) until you can press into the skin with a fork. Remove from the oven and set aside to cool.

Cut one end off of the spaghetti squash and place it on the flat side. Using a large knife, cut down the middle to create two halves. Scoop out seeds and discard. Then, using a fork scrape out the strands and add them to a large bowl.

Remove the chicken from the crockpot using tongs. Place in a separate bowl and use two forks to shred the chicken.*

Place a medium-large pot on the stove and using a strainer, pour the remaining contents from the crockpot into the pot. Be careful liquid will be hot and we want to keep the onion and green chile chunks from making it into the pot. Place the shredded chicken, green chiles and onions back into the crockpot, add corn.

Bring the pot to boil over medium high heat for about 5 minutes, stirring frequently. While the sauce is boiling, combine 2 tbs starch or flour with 2 tbs water and mix well. Then, turn the sauce to low, add flour mixture and stir while simmering for about 5 more minutes. Once the sauce has thickened, pour everything from the crockpot into the sauce and mix well.

Add the chicken mixture to the spaghetti squash strands. Top with cheese, cilantro, green onion, avocado, jalapenos (if you’re really brave) and anything else your heart desires!

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*Cooking chicken in the crockpot before shredding it is my new favorite thing ever. The chicken literally just falls apart with barely any effort but still retains a nice juicy texture so it doesn’t taste overdone.

*This spaghetti squash method is courtesy of Heather from She Made It She Might and I will never prepare a spaghetti squash any other way, ever again. You will never look back!


If you try a recipe, I’d love to hear what you think! Tag your photo with #ahealthybalanceblog

Thanks for reading ❤









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