Green Chicken Enchilada Bake

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When I started blogging I had this idea in my head that It was going to be a blog all about cooking, that’s it. I wasn’t thinking about a style, diet, program or specific foods. I was going to blog about anything I cooked because that’s what gives me joy. Cooking. That’s why the name “Marisol Cooks”. 

I started doing Whole30/Paleo back in January, therefore, that’s what I was cooking, that’s what my recipes were all about. Now, that is all I cook. And it’s staying that way. Why? I don’t know. For how long? I don’t know that either. -I hope you’re looking for recipes and not answers. 

I started my first Whole30 Almost 5 years ago and I was hooked. I Loved it so much I went on for 90 days! then I got pregnant with my second child and got an aversion to ghee and avocado. I still cannot smell ghee without my stomach turning. Luckily avocado and I are back to be besties. I’ve been doing Whole30/Paleo on and off ever since, and I know Keto is all the hype these days but I’m still not 100% sure it is for me. I’m trying different recipes and doing a little combination of Paleo/Primal and Keto. That’s what my Green Chicken Enchilada recipe is all about. Yes! I finally got to the point. Don’t you love big introductions?

Let’s jump to the recipe! You’re going to love this one.

Preheat your oven to 400 degrees.

I have one small spaghetti squash. About 1lb. I cut it in half, lengthwise (I had to get my inner ninja out for this one) and drizzle with olive oil and season with salt a pepper. Place cut side down on a baking sheet lined with parchment paper. 

Bake for about 30-45 minutes. Let it rest for a couple minutes until it is cool enough to handle. Reduce the temperature to 350 degrees.

Using a fork, remove the threads and transfer them to a greased 10″ cast iron skillet

In a large mixing bowl add the salsa, eggs, onion, cilantro, chicken and half of the grated cheese. Season everything with salt and pepper and whisk. I am using leftovers  rotisserie chicken. Aren’t leftovers the best? It made everything so much easier. 

Add the mix to the spaghetti squash and using a spoon, gently stir until is all combined. 

Sprinkle all the goodness with the remaining cheese. Bake for 50-60 minutes or until the cheese is golden brown and the center of the dish is firm.


mmm… so good!!! This is perfect as it is but I’m going to garnish It for it’s close up. Of course it’s optional. 


I thinly sliced one jalapeño pepper, half avocado, and drizzled everything with Mexican crema (or sour cream), a few more cilantro leaves and it’s done. This is sooo delicious and comforting! a healthier, gluten-free version of one of my favorite comfort food. Plus, it is a lot less work than making enchiladas. Enjoy!  



Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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