Spicy Chicken and Cheese Enchiladas

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This is the easiest meal you can make if you’re really craving Mexican food! I don’t want to toot my own horn on these, BUT these were really reaaaaally good…I’ve been creating different recipes with rotisserie chickens, and this is one of them because they have become one of my new favorites (they are also a favorite salad topper of mine too)! They’re almost hard not to grab one when you walk by them in the grocery store…let’s be real here, they smell too good..I made these the day before we were able to enjoy them and all I had to do when we got hungry was pop them in the oven for 20 minutes and DONE! If you want, you can double or triple the batch and freeze them so you have extra meals when you start to crave this again (and it won’t be long!).

Ingredients:
16 medium sized flour tortillas
3 cups of cooked shredded chicken (I used 1 whole rotesie chicken)
1 ½ cups shredded cheddar cheese (or Mexican mix)
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder (or granulated garlic)
1 recipe of my spicy enchilada sauce (or about 2 cups)
½ cup light cream cheese (this is the secret ingredient!)

Steps:
1. Preheat oven to 375 degrees. In a 13x9inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.

2. Now for the important part—In a mixing bowl, stir in shredded chicken, cream cheese, ½ cup of the shredded cheese, salt, pepper, and garlic powder until combined. Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla…like you would if you were making burittos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.

3. Top enchiladas with the rest of the enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. ENJOY, I know you will. 😉
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Enchilada Stuffed Spaghetti Squash

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I love enchiladas and I also recently started to really enjoy spaghetti squash…so I combined the two! Spaghetti squash is my new favorite “pasta” when I’m feeling more on the healthier side. I really just made this recipe up as I continued to look in my fridge and I just happened to have everything I needed to make enchiladas. You could even switch out the beans for chicken if you’d like! The best part is..you don’t have to feel guilty at all for eating it!

Yield: 4

Ingredients:
1 spaghetti squash
3/4 cup enchilada sauce
1/4 cup jalapenos (optional)
1/4 cup cilantro; chopped
2 Tbsp green onions; chopped
1 cup shredded cheddar cheese or mexican 4 cheese
1 cup black beans
3/4 cup corn
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder

Steps:
1. Preheat oven to 350 degrees F. Place whole spaghetti squash in oven and bake for 1 hour. Then let cool and carefully slice in half. Be sure to leave oven on!
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2. With a fork, scrape out all of the squash (it should look like spaghetti!). Place in bowl and once both halves are scrapped out add enchilada sauce, japapenos, cilantro, green onions, cheese, black beans, corn, and seasonings. Mix until combined.
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3. Spoon in filling with a large spoon and top with extra toppings. Place back in oven and bake for another 20 minutes and until cheese is melted.
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