Yield 4-6
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
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!
Recipe by Kristy Denney at https://boysahoy.com/butternut-squash-chicken-enchilada-casserole/