Creamy Chicken Enchilada Spaghetti Squash Casserole

Oh my goodness! I found this recipe on Pinterest and modified it to our taste and it turned out incredible!! New family favorite for sure and super simple!

Creamy Chicken Enchilada Spaghetti Squash Casserole 

Adapted from Closet Cooking

Altered by Stacy

Ingredients for squash:

• 2 small spaghetti squash, cut in half and seeded
• 1 tablespoon oil
• salt and pepper to taste

Ingredients for Chicken Enchilada mix:

• 2 large chicken breasts, Boiled and shredded
• 16 ounces green enchilada sauce (I used Kroger brand that come in a glass jar)
• 1 can black beans 
• 1 cup frozen corn
• Small handful cilantro leaves, torn
• 4 ounces cream cheese
• 3 tbs heavy whipping cream
• 1 and 1/2 cups shredded mexican blend cheese

directions:

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.

About 10 minutes prior to the squash being cooked start boiling your chicken breasts, I cut and fillet my chicken so it cooks quicker.

In a large pot mix the enchilada sauce, beans, corn, cream cheese, heavy cream and cilantro. Simmer on medium heat until cream cheese is completely melted and blended in with the other ingredients.

When your spaghetti squash is cooked through, this will happen between boiling your chicken and making your sauce, remove from oven and set aside to cool a little *leave them facing down after checking them and removing them from the oven.*

When the chicken is cooked through, remove from water and shred on a plate. Add the chicken to your sauce mix and turn heat to low.

Turn your oven on broil then using a pot holder grab your squash and shred the flesh into a greased 9x13 baking dish. Pour chicken mixture over top of the squash evenly, cover with cheese and place under the broiler until cheese is melted and barely starting to brown, about 2 to 4 minutes. 

Serve and inhale (or at least that's what we did)!