Mexican

Squash enchiladas is for Dinner.

Squash enchiladas takes 15 minutes to prepare.

Squash enchiladas takes 60 minutes to cook.

Squash enchiladas makes 6 servings.

The ingredients for Squash enchiladas are:

3.0 cup Spaghetti Squash
2.0 serving 1 tbsp blue bonnet light margarine
0.5 tbsp Chili powder
1.0 tsp Onion powder
5.0 ounces Chicken Breast (cooked), no skin, roasted
3.0 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium)
0.33 cup La Victoria Enchilada Sauce
1.25 cup Colby and Monterey Jack Cheese shredded

Here is how you make Squash enchiladas:

Cut squash in half scoop out seeds. Add half margarine to each half. Sprinkle onion and chili powder and bake at 450 degrees for 45 minutes. Meanwhile cook cubed chicken with taco seasoning til done. Carve squash out of one half of skins. Lay shredded squash in an 8 x 8 glass baking dish. Pour in chicken and green enchilada sauce. Sprinkle cheese liberally over dish. Bake at 450 degrees for 15 minutes. Let sit 5 minutes and serve with sliced apples ( that's how mom likes it).Serving Size: 1\6 of panNumber of Servings: 6.0Recipe submitted by SparkPeople user BLUEKITTYJAN.

The nutritional information for Squash enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 143.6

• Total Fat: 8.3 g
• Cholesterol: 33.6 mg
• Sodium: 346.5 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.4 g
• Protein: 10.4 g

Squash enchiladas is Mexican cuisine.

The dietary needs meet for Squash enchiladas is Low Fat