INGREDIENTS
1
spaghetti squash
1 tbsp
extra virgin olive oil
1 serving
salt and pepper
1 lb
chicken tenders
1 serving
salt and pepper
1 large
onion
8 ozs
chilis
10 ozs
enchilada sauce
1/3 cup
cream
2 cups
mexican blend cheese
1 serving
cilantro
1 serving
tapatio