Butternut Squash and Chicken Enchilada Skillet

This is actually a pre-blizzard meal, just getting to the post now.  It provided lots of leftovers for me to eat while snowed in at work and Brad ate while snowed in at home.  This dish is super easy if you use freezer shredded chicken and the butternut squash is pre-diced (I didn’t do that this time, but it is a great veggie to freeze and have on hand).  You can use a cast iron skillet, I used my dutch oven.

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Prep your ingredients–dice onions, jalapeno, and peel and cube squash. Mince garlic. Rinse beans. Cut tortillas into thick strips.

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Heat olive oil on medium-high heat in oven proof dish.  Saute onions and jalapeno about 2 minutes until onions are transulecent. Add garlic, saute 1 minute until garlic is fragrant.

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Add squash, cumin, chili powder, salt, and pepper. Stirring occasionally, cook until squash is tender, but still has some resistance to fork; about 8 minutes.  You don’t want squash to get mushy.

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Add the beans (I used red, but you can use black instead), shredded chicken, corn tortilla slices, and enchilada sauce. Stir.

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Reduce heat to medium-low, add 1/2 cup cheese, stir and simmer for a couple of minutes. Add remainder of cheese. Put pot, uncovered, under broiler for 5 minutes until cheese is bubbly and tortilla edges get crispy.

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Serve with sour cream (or greek yogurt) and cilantro.

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Recipe adapted from a vegetarian recipe from the Ambitious Kitchen Blog.

Butternut Squash and Chicken Enchilada Skillet

2 teaspoons olive oil
3 cups 1/2-inch-diced, peeled butternut squash
salt and pepper
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeno, diced
1 teaspoon cumin
1 teaspoon chili powder
1 – 15 ounce can black or red beans, rinsed and drained
6-8 yellow corn tortillas, cut into thick strips
1-15 ounce can red enchilada sauce
2 cups shredded chicken
1 cup reduced-fat mexican cheese (or whatever you prefer)
cilantro, sour cream/greek yogurt, and/or guacamole for serving

  1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions and jalapeno, cook 2-3 minutes until onions become translucent. Add garlic, cook until fragrant. Add squash, cumin and chili powder and season with salt and pepper. Stirring occasionally, until the squash is tender, but slightly resistant to fork, about 8 minutes. You don’t want squash to get mushy!
  2. Add the beans, tortilla pieces, chicken, and enchilada sauce. Combine. Reduce heat to medium-low, sprinkle 1/2 cup of cheese. Stir and simmer for a few minutes. Sprinkle on remaining 1/2 cup of cheese and place pot uncovered under oven under broiler for 5 minutes until cheese is bubbly and tortilla edges become crispy. Serve with sour cream, guacamole, and/or cilantro.
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3 thoughts on “Butternut Squash and Chicken Enchilada Skillet

  1. I made this and it was fantastic! I made it the day before, kept it in the fridge o/n and added another can of enchilada sauce the next day to keep it moist. I only broiled the portion I was going to serve and saved the rest for later (broil as I go). So delicious. The kids liked it but they did pick out the squash! They ate it with corn chips for a little crunch, instead. It’s a texture thing. I had a lot of squash that night : )

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