halfbakedharvest4.9
Easy Skillet Butternut Squash Chicken Enchiladas
A creamy, saucy chicken enchilada with fall flavors added in - a great cozy weather meal!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
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.
garlic powder1 tablespoon(12 ounce) red enchilada sauce1 can(4 ounce) diced green chilies1 cansalt1 teaspooncream cheese, at room temperature6 ouncestoasted pumpkin seeds, for serving (optional)
Nutrition Facts
calories
417 kcal
serving Size
1 serving
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