Best Chicken Enchilada Stuffed Squash Recipes

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CHICKEN ENCHILADA-STUFFED SQUASH



Chicken Enchilada-Stuffed Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 small acorn squash, halved and seeded
1 tablespoon extra-virgin olive oil
1/2 white onion, diced
1 small poblano chile pepper, seeded and diced
1 clove garlic, grated
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can red enchilada sauce
2 1/2 cups shredded rotisserie chicken (skin removed)
1/2 cup fresh cilantro, plus more for topping
1 8-ounce package shredded Mexican-blend cheese (about 2 cups)
Sour cream, for topping

Steps:

  • Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
  • Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
  • Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.

Nutrition Facts : Calories 550, Fat 35 grams, SaturatedFat 15 grams, Cholesterol 104 milligrams, Sodium 1421 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 31 grams, Sugar 5 grams

CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)



Chicken Enchilada Stuffed Spaghetti Squash Recipe - (4.4/5) image

Provided by รก-43854

Number Of Ingredients 19

Enchilada Sauce:
2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste
1/2 pound chicken, cooked and shredded
2 cups enchilada sauce (see below)
1/2 cup black beans (optional)
1/2 cup corn (optional)
1/4 cup cilantro, torn
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
1 tablespoon oil
1 small onion, diced
1 clove garlic, grated
1 teaspoon cumin, toasted and ground
1 (28 ounce) can diced tomatoes
1-2 chipotle chilies in adobo
1 teaspoon oregano
salt and pepper to taste

Steps:

  • Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Sauce: Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

CHICKEN ENCHILADA-STUFFED SPAGHETTI SQUASH



Chicken Enchilada-Stuffed Spaghetti Squash image

Number Of Ingredients 5

1 pound boneless, skinless chicken breats
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 1/4 cup red enchilada sauce, divided (hatch flavor for lowest sodium)
1 zucchini, diced
1 cup pepper Jack cheese, shredded

Steps:

  • 1. Position racks in upper and lower thirds of oven, preheat to 450
  • 2. Boil chicken. Cover, reduce heat to low and gently simmer until internal temperature 165, 10 to 15 minutes. Shred and transfer to large bowl.
  • 3. Microwave squash cut side down with 2 tbsp of water for 10 minutes until flesh is tender. (alt. bake at 400 degrees for 40-50 minutes)
  • 4. Scrape squash from shell and add to chicken. Add 1 c enchilada sauce, zucchini, 1/2 tsp pepper and 1/4 tsp salt. Fill squash shells with mixture and top with remaining sauce and cheese.
  • 5. Place on lowest rack for 10 minutes. Move to upper rack and broil until cheese starts to brown. To serve cut each shell in half.

CHICKEN ENCHILADA-STUFFED SQUASH



Chicken Enchilada-Stuffed Squash image

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 330

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