Heat oven to 350 degrees.
Cover a cookie sheet with foil or parchment paper.
Drizzle olive oil over cleaned spaghetti squash halves and then sprinkle with salt and pepper.
Flip onto the cookie sheet - oiled side down - and bake for 45 minutes.
Drizzle skillet with oil and heat over medium-high heat. Dry chicken tenders and then sprinkle with salt and pepper. Add to the heated skillet and cook for 5 minutes. Add onions and saute for 3 minutes, until they are opaque.
Add green chilis and green enchilada sauce. Simmer until reduced. About 30 minutes. Stir frequently. Using forks, shred chicken. Add sour cream and mix thoroughly.
Remove squash from the oven and allow it to cool for 10 minutes.
Using a fork, scrape spaghetti squash into a large bowl. Add the chicken mixture to the bowl and mix thoroughly.
a) Place the mixture back into the spaghetti squash shells -OR-
b) Place the mixture into a casserole dish.
Sprinkle cheese on top of the squash mixture and bake on a low broiler for 8 minutes until cheese is melted and slightly browned. Serve hot with cilantro and a sprinkle of Tapatio, if that suits your taste buds.