Begin by cutting and roasting the Spaghetti squash, at 400 degrees F for 1 hour.
While the squash was roasting, blister the two jalapenos (one goes in the sauce) and the Serrano chili, allow them to cool, and dice them. Set aside 1/2 of the Serrano chili and one jalapeno for the sauce.
Next, in a medium skillet, toast the pepper and cumin, and then reduced the heat to low and added the olive oil. Once the oil begins to shimmer, stir in 1 diced jalapeno and 1/2 diced Serrano chili. Cook the onion until it becomes translucent, then remove from heat and set the entire skillet aside. Once the squash is roasted, shred the squash into the skillet, add in the drained black beans, the shredded chicken, and stir to combine. If the mixture is watery, return to low heat. If it is not, set aside.
In a medium saucepan, combine stock, tomato paste, soy sauce, chilies and spices. Simmer over low heat, stirring occasionally, until sauce begins to thicken.
Once sauce and filling are both complete, allow them to cool. Place 2-3 tablespoons of sauce on the bottom of your roasting pan. If you are going to use enchilada wraps, consider using a low carb version such as mission carb balance tortilla. Try thinking outside the box and blanch up some cabbage leaves, this adds more texture and color and of course less carbs then any wrap. You can buy Low Carb Wraps here.
Place 1 tablespoon sauce and 1/2 cup filling (about 1/6 of what you have made) in each wrap or cabbage leaf. Roll it up, place seam down in roasting pan. Repeat until you are out of wraps or leaves. If you are not using wraps, take the filling and spread it evenly in the casserole dish. Top with remainder of sauce and 3 tablespoons fat free cheddar cheese. Roast at 350 degrees for 20 minutes. Serve immediately. Congratulations! You are ready to eat Pop’s Healthy Southwestern Enchiladas!