Spaghetti Squash Enchilada Bowls (Skinnytaste)

January 19, 2017 at 1:08 am (Mexican, Sauces, Vegetables)

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SPAGHETTI SQUASH ENCHILADA BOWLS
Skinnytaste.com

Servings: 4 • Serving Size: 1 bowl • WW Points+: 5 • Smart Points: 4
Calories: 183 • Fat: 10 g • Sat Fat: 0.5 g • Protein: 10 g • Carb: 18.5 g • Fiber: 3.5 g
Sugar: 6 g • Sodium: 790 mg • Cholesterol: 15 mg

Ingredients:
2 small spaghetti squash
2 teaspoons olive oil
1/8th tsp kosher salt
black pepper, to taste
1 1/3 cups homemade enchilada sauce (see below)
1 cup part-skim shredded Mexican cheese blend
chopped cilantro and scallions for garnish

Sauce Ingredients:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
Directions:

For sauce:  In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.

Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

Read more at http://www.skinnytaste.com/spaghetti-squash-enchilada-bowls/#5Ls6rfTTeXlGTwpj.99

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White Chicken Enchiladas (The Pioneer Woman)

August 10, 2011 at 10:21 pm (Chicken, Entrees, Mexican)

These are amazing.  I simply copy and pasted this from thepioneerwoman.com because I wanted to keep a copy of it on my blog for my own references.  This is simply worth every long minute of your efforts…

Recipe: White Chicken Enchiladas

Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6


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Ingredients

  • 2-1/2 cups Cooked, Shredded Chicken
  • 2 cups Reserved Broth From Chicken
  • 3 Tablespoons Canola Oil
  • 12 whole Corn Tortillas
  • 1 whole Large Onion, Diced
  • 3 whole 4 Oz Cans Whole Green Chilies, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 1 teaspoon Paprika
  • 1/2 cup Heavy Cream
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Sour Cream
  • 2-1/2 cups Monterey Jack Cheese, Grated
  • Salt And Pepper, to taste
  • Picante Sauce (optional)
  • Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Faint. Repeat as needed.

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Tortilla Soup

October 13, 2010 at 12:14 pm (Chicken, Mexican, Soups/Stews)

Recipe given to me by my friend Monica D.  Don’t freak out that there are 1 million ingredients…this is an absolutely delightful soup:  rich, creamy, cheesy.  Worth all 60 minutes of your effort, makes a TON, and entirely ZERO calories.  Ok…so I might of made up the last part.  Sorry, I got carried away.

Ingredients:

  • 8 oz. carrots, diced
  • 8 oz. celery, diced
  • 8 oz. onions, diced
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons oil
  • 4 (10.5 oz) cans chicken broth
  • 1 can (14.5 oz.) diced tomatoes (you can use 2, if you like)
  • 1 can (10 oz.) Rotel tomatoes
  • 1 packet taco seasoning
  • 1 (1o-count) package corn tortillas, broken into small pieces
  • 12 oz. chicken meat (make your own or cheat and buy 2 pkgs of Tyson fajita chicken strips, already cooked)
  • 1 cup milk
  • 12 oz. Monterey Jack cheese, shredded
  • Corn Tortilla chips, broken into small pieces (for topping)

Directions;

Saute carrots, onions, and celery in oil until tender.  Sprinkle with garlic powder, salt, and pepper.

Add chicken broth and bring to a boil.

Add tomatoes, Rotel, taco seasoning and chicken.

Cut tortillas into small pices and add to broth mixture.

Let boil for 20 minutes, or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.

Reduce heat and add 8 oz. cheese.  Simmer for 10 additional minutes.

Add milk and simmer for 10 more minutes.

If thicker soup is desired, add more diced tortillas and let incorporate into soup.

Garnish with shredded cheese and broken tortilla chips.

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