Chicken and Butternut Squash Enchilada Casserole

This is an easy Enchilada with a twist. It’s not only an Enchilada but it’s also a casserole with a nice roasted butternut squash. Any squash are always great with herbs and spices. I made a Homemade Salsa to go with this recipe but if you think you don’t have time to make it, just buy a store bought salsa.

Ingredients:

1 lb. cooked and shredded chicken, thighs or breast

1 onion, chopped

1 medium size butternut squash, peeled and cubed

1/2 teaspoon cumin

3 tablespoons olive oil, more for greasing the baking sheet pan

8 (6″) corn tortilla

1 cup shredded Parmesan cheese

1 1/2 cup shredded Colby Jack cheese

3 cups salsa

3 stalks green onions, sliced

salt and pepper to taste

Instructions:

-Preheat the oven to 400 F. Line a baking sheet pan with foil, lay the butternut squash on the pan, drizzle with oil, season with salt and pepper, and cumin.

-Bake for 40-45 minutes or until fork tender.

-Set aside the butternut squash

-Preheat the oven to 325 for our Enchilada.

-Heat a pan with oil, sauté the onion for a minute or until tender. Add the chicken and squash, season with salt and pepper.

-Add the Homemade Salsa. Stir to combine well.

-Assemble the filling to an 8″ square baking pan. I used a Pyrex glass pan.

-First, pour half of the salsa into the pan, then lay the corn tortilla on top. Add more salsa, then the filling, then the cheeses, and sprinkle with green onions. Repeat the process one more time.

-Cover the baking pan with foil and bake for 25 minutes. Remove from the oven and uncover. Bake for another 10 minutes.

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