Cream Cheese Chicken Enchilada Stuffed Squash

A new take on your favorite cream cheese chicken enchiladas made gluten-free and stuffed into an acorn squash! But still featuring all the creamy, cheesy goodness you love.

The #1 all time most popular recipe on this blog has been my cream cheese chicken enchiladas. (Second most popular? My favorite chewy chocolate chip cookies.) Every day it is the most viewed post which has lead me to believe that what you really want are enchiladas! As a result I have shared several other enchilada recipes such as cheesy veggie, chicken and spinach, and spicy avocado chicken. Yet the cream cheese version still reigned as king.

Since the cream cheese chicken enchiladas remain the most popular enchilada on my blog, I figured it was time to reinvent it a bit. This gluten-free version only has two changes from the original: the addition of bell peppers and substitution of tortillas with acorn squash! It was a huge success and may need to have a regular position on the menu. That says a lot folks because I rarely make the same exact thing without changing it at least a little bit (Exhibit A: this recipe).

One year ago: Giant Peanut Butter Snickerdoodle Cookie For One

Three years ago: S’mores Molten Lava Cake

Four years ago: Chocolate Chip-Peanut Butter Layer Pie

CREAM CHEESE CHICKEN ENCHILADA STUFFED SQUASH

Serves 4

Ingredients:

2 dumpling or acorn squashes, halved lengthwise and seeds removed

Olive oil

Salt and pepper, to taste

4 oz. reduced fat cream cheese, room temperature

1/4 cup plain Greek yogurt, plus more for topping (I used 4% Cobani)

10 oz. can of enchilada sauce, divided

1 cup shredded cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed (canned, drained corn works)

1 red or green bell pepper, diced (I used half of each)

4 scallions, thinly sliced

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Directions:

1. Pre-heat oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly coat with nonstick spray.
2. Brush the insides of the squash with a little olive oil and season with salt and pepper to taste. Place cut-side-down on prepared baking sheet and roast for 40 minutes.
3. Meanwhile, in a large bowl cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
4. In a second bowl toss together the chicken, corn, peppers, half the scallions, green chiles, chili powder, cumin, and salt and pepper (to taste). Add the chicken mixture to the cheese mixture and combine well.
5. When the squash is done, remove from oven and flip over so they look like bowls. Rake a fork across the inside of the squash. Divide the chicken mixture evenly between the four squash bowls. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Place back in oven and bake an additional 10-15 minutes or until cooked through and bubbly.
6. Serve with topped with remaining scallions, cilantro, and any other favorite toppings.

Source: Adapted from Peas & Crayons and my Cream Cheese Chicken Enchiladas.

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