Chicken & Squash Enchiladas

Ingredients:

Enchiladas

• Corn tortillas
• 8 oz shredded cheese (I did 1/2 Colby Jack and 1/2 Swiss to cut down on sodium but any cheese you prefer)

Filling

• 1 onion, chopped
• 2 peppers, chopped (I used red and orange but green or yellow would work too)
• 15 oz no salt black beans
• 10 oz frozen butternut squash
• 1 cup chopped grilled chicken, cooked (I make this recipe when I have that leftover)
• 1/2 tbsp chili powder
• 1 1/2 tsp cumin
• 1/2 tsp each garlic powder, onion powder, Ellie’s Best Vital 7 mushroom powder, paprika, black pepper

Sauce

• 8 oz can no salt tomato sauce
• 10 oz can no salt Rotel
• 2 cups no salt vegetable broth
• 2 tbsp olive oil
• 2 tbsp corn starch
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp each garlic powder, onion powder, mushroom powder, black pepper, cocoa powder, sugar

Instructions:

1. Preheat oven to 400°F.

Filling

2. Pan sauté onion and peppers, then add squash, beans, chicken and seasonings and heat through.

Sauce

3. In a sauce pot, heat oil, chili powder and cornstarch for 1 minute.

4. Add vegetable broth, tomato sauce, Rotel and seasonings and bring to a boil, then turn off heat and let cool.

Assembly
5. Add a little sauce to the bottom of a 13×9.

6. Dip tortillas in the sauce and then fill with filling, roll up and place seam side down in the pan.

7. Cover with the rest of the sauce and top with shredded cheese.

8. Bake for about 25 minutes or until cheese is nice and bubbly.

9. Enjoy!

Recipe & photo by @midnightmunchiesandmore✨