Butternut Squash, Black Beans and Chicken Enchiladas (Green Sauce)





Green Sauce:


  1. Preheat oven to 400F
  2. Using a potato peeler, peel off all the skin from the butternut squash. Slice in half and scoop out all the seeds. Dice into small 1 inch cubes and place on a cookie sheet with parchment paper. Drizzle 2 tablespoons of oil all over the the squash. Add 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon salt and mix well. Bake for 30 to 40 minutes (until you can easily pt a fork through the squash).
  3. On a separate cookie sheet lined with parchment paper, add chicken breast, the rest of the oil, garlic powder, salt and onion powder. Cook for 30 minutes. Check to make sure it it cooked thoroughly. If not add 5 to 10 more minutes.
  4. Remove husks from the tomatillos. Wash and dice all tomatillos. Add oil to a large pot over medium heat. Add diced tomatillos.
  5. Dice onions, garlic, and jalapenos. If you like it mild remove seeds, if you like it a little more spicy, remove only half the seeds. Add to pot and cook for 15 minutes, stirring occasionally. Once the onions are a light golden brown add water and cumin. Use an immersion blender or transfer to a blender to blend well. Add salt as needed.
  6. Add butternut squash to a blender and blend well. If too thick, add a tablespoon of oil.
  7. Once the chicken has cooked, shred it using two forks or dice up into small pieces.
  8. In a large pan over medium heat add 1/2 diced white onion and saute until lightly golden brown. Add butternut squash, chicken and black beans. Mix well. Turn off heat.
  9. Place green sauce in a large bowl. Dip a corn tortilla into the sauce, on a plate add the butternut squash mixture and fold over each side, carefully flip the tortilla and place it in a 9×13 inch casserole dish. Repeat this until casserole dish is filled with your desired amount of enchiladas. Add the extra sauce over the enchiladas. Then add cheese and bake for 30 minutes.

    Garnish with cilantro and enjoy 🙂

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