These recipes prove healthy and tasty go hand-in-hand. Think enchilada bake, buffalo chicken.


By JULIE BRINKLEY


If what you’ve been eating is short on taste and nutrition, these recipes for an enchilada bake and buffalo chicken spaghetti squash are just what you need.


Each recipe is relatively simple to make and big on flavor.


Enjoy!

ENCHILADA BAKE: WHAT’S IN IT


10 squirts non-stick pan spray


1/2 cup green onion, finely chopped


6 ounces shredded cooked chicken breast


1 can (4.5 oz) chopped green chiles


2 teaspoons chili powder


¼ cup enchilada sauce (from 19-oz can)


One cup canned low sodium diced tomatoes


1/2 cup shredded low fat sharp Cheddar cheese (2 oz)


1 cup shredded low fat pepper Jack cheese (4 oz)


3/4 cup plain lowfat Greek yogurt


4 ½ ounces sliced avocado


½ cup fresh cilantro

HOW TO MAKE IT


Heat oven to 350 degrees, spray 8-inch square pan.


Heat skillet over medium-high heat and cook onion 5 minutes or until soft.

Reduce heat; add chicken, green chiles, chili powder, tomatoes and ¼ cup of the enchilada sauce; stir to combine. Remove from heat.


Stir in cheddar cheese and yogurt; transfer chicken mixture to baking dish.

Top evenly with pepper Jack cheese and bake 10-15 minutes.


Turn oven control to broil and broil 1-2 minutes or until cheese is golden and bubbly.


Remove and top with avocado and cilantro.


Makes 3 servings.

BUFFALO CHICKEN SPAGHETTI SQUASH: WHAT’S IN IT


1 medium spaghetti squash


18 oz cooked chicken, shredded


1 cup shredded cabbage


4 oz. reduced fat shredded cheddar cheese


½ cup diced scallions


½ cup hot sauce


¼ cup reduced fat ranch dressing

HOW TO MAKE IT


Preheat oven to 400 degrees. Prepare spaghetti squash by roasting.


In large bowl, combine cooked spaghetti squash, chicken, cabbage, cheese, scallions, hot sauce and dressing.


Bake for 15-20 minutes in individual baking dishes or in a 9x13-inch pan.


Makes 3 servings.