Ingredients
1 large spaghetti squash, halved lengthwise
2 cups cooked chicken, shredded
1 can (4 oz.) diced green chiles
1 green onion, thinly sliced
1/2 cup green enchilada sauce
1/2 cup fresh or frozen corn
1/2 cup Mexican cheese blend
1/4 cup crema or sour cream
1 teaspoon chili powder (extra for garnish, if desired)
Fresh cilantro for garnish
Olive oil, as required
Kosher salt and freshly ground pepper, to taste
I think this is the tastiest version of this stew I’ve ever made; it’s so good!
BROWN SUGAR AND BACON BAKED BEANS!!!
Effortless Muffin Tin Dinner Rolls
Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping
Chocolate and Coconut Dessert Recipe
No Peek Beef Tips
Breaking: Dennis Quaid Joins Roseanne Barr and Tim Allen’s New Non-Woke Actors’ Alliance
How to fix moldy or peeling walls in a few minutes without hiring a technician
CHOCOLATE VANILLA MARBLE CUPCAKES