Chicken & Black Bean Enchiladas With Butternut Squash Queso
Ready In:
60 min
Servings
4
Good For:
Dinner
Ingredients
– 2 cups chicken, chopped or shredded
– 1 can black beans, drained and rinsed
– 1 onion, thinly sliced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 2 cups baby spinach
– 1 tbs cumin
– 1 tbs coriander
– 1 tbs paprika
– 2 tbs cream cheese
– 2 tbs olive oil
– 1/2-1 cup chicken stock (depending on your desired consistency)
– 6 habanero lime tortillas from Trader Joe’s
– 1.5 cups cooked butternut squash
– 3/4 cup skim milk
– 1 cup freshly grated cheddar cheese
– Salt & pepper to taste
– Garnishes: lime, cilantro, avocado
– 1 onion, thinly sliced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 2 cups baby spinach
– 1 tbs cumin
– 1 tbs coriander
– 1 tbs paprika
– 2 tbs cream cheese
– 2 tbs olive oil
– 1/2-1 cup chicken stock (depending on your desired consistency)
– 6 habanero lime tortillas from Trader Joe’s
– 1.5 cups cooked butternut squash
– 3/4 cup skim milk
– 1 cup freshly grated cheddar cheese
– Salt & pepper to taste
– Garnishes: lime, cilantro, avocado
Step by Step Instructions
Step 1
Preheat oven to 350°F.
Step 2
In a large skillet, cook onions and olive oil over medium-high heat for 3-4 minutes, Until onions are translucent. Add bell peppers and cook another 2 minutes.
Step 3
Add garlic and spices, stir for 1 minute. Deglaze pan with 1/2 a cup of chicken stock (pour it in and use a wooden spoon to scrape the brown bits off the bottom).
Step 4
Turn heat to low. Add chicken, black beans, spinach and cream cheese. Stir to combine. You can add additional chicken stock to get the filling consistency you want.
Step 5
Once everything is combined, shut the heat off and get wrapping. Place filling in the center of the tortilla, roll and line a 13×9 baking dish with enchiladas. Mine fit exactly 6. I sprayed Pam at the the bottom of the baking dish to prevent any sticking.
Step 6
Once all rolled and assembled, make your cheese sauce. Combine milk and butternut squash into a blender, transfer to a sauce on, add shredded cheddar and stir until melted. Taste and season. Pour over enchiladas. Top enchiladas with freshly shredded cheddar & raw peppers (optional, bonus points for jalapeño)..
Step 7
Bake enchiladas at 350° for 15 minutes, until cheese sauce is bubbling. Broil on high for 3 to 4 minutes to get brown cheesy bits!
Mandatory garnishes include lime, cilantro and avocado. The lime juice helps kick everything up and adds needed acidity.
