Saute the onions and jalapenos in butter on medium high to brown them. Season with salt, pepper, garlic powder.\u00a0 Add in shredded cooked chicken and allow chicken to brown a bit. Season like above. Add in enchilada sauce and heat thru.<\/em><\/p>\n

Gently toss the squash slices in a bowl with a drizzle of olive oil and salt, pepper, garlic powder and then quickly sear them on both sides.<\/em><\/p>\n

<\/p>\n

I used a loaf pan for this size recipe and the squash fit perfectly into it.<\/p>\n

Layer squash, chicken mixture, 3\/4 cup cheese and repeat.<\/em><\/p>\n

<\/p>\n

Finish with last layer of squash and top with remaining 1\/2 cup cheese.<\/em><\/p>\n

Bake at 350 for 20 min.\u00a0 I added raw jalapeno slices to the top and then put under the broiler for 2 minutes.<\/em><\/p>\n

Let sit at least 5 minutes before serving.<\/em><\/p>\n

<\/p>\n

I served with a sour cream verde sauce<\/p>\n","protected":false},"excerpt":{"rendered":"

\nSpicy, cheesy, delicious – what more can you ask for?<\/p>\n

\n","protected":false},"author":2,"featured_media":978,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[8],"tags":[65,71,77,83,131,143,145,168,183,186,193,210,336,374,416],"acf":[],"yoast_head":"\n