3-4 Chicken Breasts
1 Large can of Red Enchilada Sauce (or make your own)
1 Spaghetti Squash
1 Can of black beans
2 cups of mozzarella cheese
salt, pepper, garlic salt
Place Chicken and enchilada sauce in a crockpot and turn on high for 4 hours or low for 6 hours.
Cut open spaghetti squash, scoop out insides. Salt, pepper, and garlic salt and place face down on top of chicken.
After desired time, take squash out, shred chicken, shred squash with a fork and put back into crockpot, add black beans and let cook for a bit to warm up beans. Add mozzarella if you'd like, and stir up. Serve.
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