Easy Skillet Butternut Squash Chicken Enchiladas.
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
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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.
Source
Original recipe: View Original