Candelaria Design

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Butternut Squash & Chicken Red Chile Enchiladas

Ingredients

1-Rotisserie chicken 

18 corn tortillas

Red Chile (store bought or homemade-Mark’s recipe here)

Olive Oil

1 yellow onion

2 tbs butter

2 packages frozen butternut squash 

10oz shredded cheddar cheese

Sour cream

Small bunch of cilantro

Preparation

  • Debone and shred the rotisserie chicken.

  • Defrost the butternut squash

  • Dice the yellow onion. 

  • Melt the butter in a large sauté pan and add the onion. Saute until onions are slightly translucent. Add the butternut squash and cook on medium for about 3 minutes.

  • Add the chicken and cook all together for about 10 minutes. 

  • Coat a large baking pan with olive oil. Dip the corn tortillas in the Red Chile sauce and slightly overlap them on the bottom of the baking dish. Sprinkle with cheese.

  • Add a layer of the butternut squash and chicken.

  • Add 3-4 spoonfuls of Red Chile to the top of that layer and repeat another layer.

  • End with a top layer of tortillas topped with cheese.

  • Bake at 350 degrees for 35 minutes.

  • Let rest for 5 minutes and serve with Sour Cream, more Chile sauce and cilantro!