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Chicken Enchilada Bake with Butternut Squash & Black Beans

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 650
A hearty and flavorful baked dish combining roasted butternut squash, tender chicken, black beans, and cheesy enchilada layers, perfect for a satisfying meal.

Ingredients

Vegetables and Proteins

  • 4 cups cubed butternut squash
  • 2 tbsp olive oil
  • 2 cooked chicken breasts (chopped) chicken breasts
  • 1/2 onion diced onion
  • 1 green pepper diced green pepper (reserve some raw for topping)
  • 2 cloves minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 can (398 ml) black beans (drained and rinsed)
  • 1 cup salsa
  • 3 10 inch sprouted grain tortillas
  • 1 cup sour cream
  • 1 cup enchilada sauce
  • 2 cups shredded cheese

Instructions 

  • Roast the cubed squash at 375°F for 30 minutes, flipping after 15.
  • Cook onion and green pepper in olive oil until softened, then add spices, garlic, roasted squash, chicken, and beans; stir well.
  • Layer salsa, tortillas, chicken mixture, sour cream, and enchilada sauce in a baking dish, ending with cheese on top.
  • Bake at 375°F for 30-35 minutes until bubbly and golden. Garnish with reserved green peppers and serve.

Notes

Use fresh green peppers for best flavor and consider adding a side salad for a complete meal.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, enchilada, squash