This easy Butternut Squash Chicken Enchilada is the perfect healthy comfort food for fall!
This Butternut Squash Chicken Enchilada Casserole might be the best thing we’ve eaten in weeks. Well, at least that I made. I actually got the inspiration for this dish at a restaurant my SIL ate at over the weekend in Arizona. We ordered butternut squash enchiladas and they were so.dang.good.
I had to add protein to these for the hubby. And went with a casserole because it’s just easier than rolling enchiladas. And I am lazy ????????
I used pre-diced butternut squash and roasted it on a sheet pan with some onion, garlic, extra virgin olive oil, salt and pepper, and cumin. Added some chicken and corn to make it real hearty. Basically it all gets layered with corn tortillas and cheese and a super easy green salsa verde enchilada sauce!
I don’t make casseroles often, but when I do I try to keep them flavorful and hearty. It’s supposed to be comfort food after all! This casserole just screams fall to me. And since we’ve had a few chillier days in the 60’s here, we needed comfort food!
Happy almost weekend!
Butternut Squash Chicken Enchilada Casserole
2 cups diced butternut squash
1 1/2 cups cooked + shredded chicken
1 yellow onion, diced
2 (10 oz) cans green enchilada sauce
1/2 cup plain nonfat Greek yogurt
1 cup shredded cheddar jack cheese
2 (7 oz) cans salsa verde
1 (14 oz) can white corn, drained
5-7 corn tortillas
1 1/2 tsp cumin
1 tsp minced garlic
1/2 tsp oregano
salt and pepper to taste
extra virgin olive oil
Heat oven to 425.
Toss diced butternut squash, onion, and garlic together in 1 tbsp olive oil. Season with salt and pepper and a dash of cumin. Spread out in a single layer on a cookie sheet lined with foil. Roast in the oven for 25-30 minutes. Remove and set aside. Combine the shredded chicken and corn to the veggies.
Whisk the enchilada sauce, salsa verde, diced green chiles, Greek yogurt, cumin, oregano, and a dash of salt and pepper together in a large bowl. Tear the 5 corn tortillas into small pieces.
Pour a thin layer of the sauce to coat the bottom of a 2 1/2 qt baking dish (9X13 inch will work for a thinner casserole). Spread a thin layer of corn tortillas over the top, then chicken and butternut squash mixture, then a thin layer of shredded cheese. Repeat the layer two more times, then end with layer of sauce + shredded cheese on top.
Cover with foil and bake at 350 for 30 minutes. Remove foil and broil for 2-3 minutes until the cheese is golden.
You will love this easy and healthy BBQ Chicken Quinoa Casserole
and this sweet and savory Honey Lime Chicken and Quinoa Enchilada Casserole
And check out all of these amazing looking Week Night Casseroles