Easy Skillet Butternut Squash Chicken Enchiladas
A creamy, saucy chicken enchilada with fall flavors added in - a great cozy weather meal!
Servings: 6
Calories: 417kcal
Ingredients
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken tenders
- 2 cups cubed butternut squash
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons chopped fresh sage
- 1 teaspoon salt
- 2-3 tablespoons chopped chipotle in adobo
- 1 can (12 ounce) red enchilada sauce
- 1 can (4 ounce) diced green chilies
- 6 ounces cream cheese, at room temperature
- 6 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese
- limes, avocado, and yogurt, for serving
- toasted pumpkin seeds, for serving (optional)
Instructions
- 1. Preheat the oven to 400° F.2. In a large oven-safe skillet, combine the onion, chicken, butternut squash, paprika, garlic powder, and sage, and season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.3. Remove from the heat. Using two forks, shred the chicken in the sauce. Mix in the cream cheese. 4. Arrange the tortillas on top of the chicken, then top with cheese. Bake for 10-15 minutes until the cheese is melted.5. Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and toasted pumpkin seeds.
Video
Nutrition
Calories: 417kcal
