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.
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