Chicken Enchilada Recipe with Butternut Squash
A comforting and filling Chicken Enchilada with Butternut Squash recipe!
Servings 8 enchiladas
Ingredients
- 2 Tablespoons Olive Oil
- 1 pound boneless skinless chicken breast tenderloins, cut into bite sized pieces
- 2 Idaho Russet Potatoes peeled and cut into bite size cubes
- 12 ounces cubed Butternut Squash
- 8 10- inch flour tortillas
- 2 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- Shredded lettuce and diced tomatoes optional
Instructions
- Preheat oven to 350°F.
- Heat skillet to medium. Add 2 Tablespoons olive oil and heat through.
- Carefully add chicken pieces to the oil. Cook for 7-8 minutes, stirring occasionally, until chicken is cooked through and no longer pink. Set aside.
- In the meantime add cubed potatoes and butternut squash to a stock pot filled with water. Bring to a boil, cooking for approximately 8-10 minutes, or until tender.
- Drain water from the stock pot. Combine chicken with potatoes and squash. Add 1 cup shredded cheese. Stir together. Salt and pepper to taste.
- Add 1/4 cup filling to each tortilla, rolling up and tucking ends under. Place in a large casserole dish.
- Continue to do this until all tortillas are filled and in the pan (the pan will be tightly full).
- Pour enchilada sauce over the enchiladas. Top with remaining 1 cup of cheese.
- Bake at 350°F for 20-25 minutes, or until cheese is melted.
- Serve alone or top with shredded lettuce and tomatoes.