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
Yield 4-6
Ingredients
1 cup diced butternut squash
1/2 onion, diced
2 tbs extra virgin olive oil
salt and pepper
1 1/2 cups cooked and shredded chicken (rotisserie or canned works!)
1 (10 oz) can corn, drained
1 (12 oz) jar salsa verde (Trader Joe's)
1 (10 oz) can green enchilada sauce
1 4 (oz) can diced green chiles (mild)
1/3 cup nonfat greek yogurt
3-4 corn tortillas, torn into pieces
1 tsp cumin
1/2 tsp garlic
1/4 tsp oregano
1/4 tsp salt
1/4 pepper
Instructions
Preheat oven to 400.
Lay the butternut squash and onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-30 minutes until squash is tender. Remove and set aside.
In a large bowl combine the butternut squash, onions, chicken, and corn together.
In a separate bowl whisk the salsa verde, enchilada sauce, greek yogurt, half of the cheese, cumin, garlic, oregano, and salt and pepper together. Pour over the chicken mixture. Stir in shredded corn tortillas.
Spread into an 8X8 or similar sized baking dish. Top the casserole with the remaining cheese and bake for 20-25 minutes until everything is hot and cheese is melted. I like to turn oven to broil and broil for 1-2 minutes just before I pull it out!
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
I love your website and make your recipes all of the time! I just wanted to give you a heads up, though, that this recipe does not list the cheese in the ingredients and does not say when to add the green chiles.
ahhh thank you so much! fixing asap!