An Autumnal Twist on a Classic: Butternut Squash Enchiladas
There arguably isn’t anything yummier than good chicken enchiladas — tortillas, vegetables, cheese, and a delicious sauce is just so foolproof and endlessly delicious. But I love this fall-inspired twist where we take classic chicken enchiladas and pump them up with some smokey butternut squash and black beans. I love to serve them with sautéed fajita vegetables, avocado, and tons of fresh lime juice.
Nutritional Benefits of Butternut Squash
Adding an extra delicious vegetable to an already wonderful meal is a simple and fun way to pump up the nutritional content a bit more, too. Butternut squash is a lower glycemic carbohydrate, which means that glucose broken down from the full carbohydrate structure will trickle into the bloodstream at a slower rate. This occurs when a carbohydrate is high in fiber, which slows the digestive process. Butternut squash is high in fiber and also is a great source of Vitamin A carotenoids, Vitamin C, potassium, and magnesium.
The black beans in these healthy enchiladas also are a great example of a lower glycemic, high-fiber carbohydrate. I love to pair lean protein (like the chicken in this recipe) with high-fiber carbohydrates such as beans, squash, and other vegetables, with healthy fats from the avocado to make a very well-balanced meal. This nutrient-dense combination of ingredients is a great way to help balance blood sugar, get satisfied at mealtime, and stay satiated for many hours after eating. No need to suffer through bland, boring, healthy eating anymore!
I hope you love these nutritious and so, so delicious Butternut Squash Chicken Enchiladas as much as we do! Serve them over peppers and onions, with guacamole, extra cheese, bunches of cilantro, and loads of fresh lime juice! These enchiladas are gluten-free and added sugar-free. Enjoy!
Butternut Squash Chicken Enchiladas
Ingredients
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cumin
- 1 tsp smokey paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 chicken thighs, bone-in
- avocado oil
- 1 cup chicken broth or bone broth
- 3 cups butternut squash, cubed
- 1 15 oz can black beans, rinsed and drained
- 1 bunch fresh cilantro, chopped
- 8 medium tortillas (corn, almond flour, or cassava flour)
- 1 15 oz jar enchilada sauce
- 8 oz grated raw sharp cheddar cheese
- 1 large avocado, cubed
- 1-2 fresh limes, sliced into wedges
Instructions
- In a small bowl, mix together the garlic powder, onion powder, cumin, smoked paprika, chili powder, salt, and pepper. Season the chicken on both sides using the spice mix.
- Heat a medium sauce pot or skillet to medium-hot. Coat the bottom of the pan with avocado oil. Add the chicken, searing the thighs on each side until they're golden brown. This should take about 3-5 minutes each side. Add the chicken broth and reduce heat to low. Partially cover the pot with a lid and let the chicken simmer on a very low bubble for 30 minutes more. Once chicken is done, remove it to a plate, to let it cool slightly. Then use two forks to shred the chicken off the bone. Pour the chicken stock from the pan into a heat-safe bowl and set it aside.
- Heat that same pan over medium-high heat and drizzle the pan with avocado oil. There may still be some brown bits and seasoning on the bottom of the pan from the chicken and thats ok. Add the cubed butternut squash and stir. Cover the pan with a lid and let the squash cook down for 10-15 minutes, stirring every few minutes.
- Once the squash is very golden-brown, add the reserved chicken stock that you had set aside. Heat the stock until it bubbles and scrape the bottom of the pan with a wooden spoon if there are any brown bits.
- Add the chicken, black beans, and a few tablespoons of the chopped cilantro to the squash. Stir and remove from heat.
- Preheat oven to 350ºF. Wrap your tortillas in a damp paper towel and microwave them on high for approximately 30 seconds or until they're pliable. If using cassava flour tortillas, you may need to heat the tortillas on each side in a skillet because the tortillas are too delicate and/or sticky for the microwave. Keep them warm while you work by wrapping them in a warm, damp towel.
- Coat the bottom and sides of a 9×13 baking dish with 1 tbsp of avocado oil. Then coat the bottom of the pan with 1/2 cup of the enchilada sauce (a very thin layer, but make sure the bottom is coated).
- To assemble: on a cutting board, lay one warm tortilla flat and place 1/4 cup of the butternut squash filling into one half of the tortilla. Roll the tortilla up, making sure to keep the filling tightly stuffed. Place the tortilla in the prepared pan, seam side down. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes. Remove from oven and allow to cool for 5 minutes before serving.
- Serve with sautéed peppers and onions or a sliced cabbage side salad, if desired. Top with avocado slices, more cilantro, and fresh lime juice! Enjoy!