Golden Squash Enchiladas

Honeynut Squash & Green Chili Enchiladas

Honeynut Squash & Green Chili Enchiladas

Cortney Smith
Servings

4

Prep Time

45 minutes

Cook Time

30 minutes

Cuisine

Mexican

These enchiladas are a twist on a comfort food favorite! Sweet roasted squash, tender chicken, corn and fresh spinach come together in a hearty filling, all wrapped up in warm tortillas and smothered in a homemade green chili sauce. A blanket of melted cheese brings everything together for a cozy, flavor-packed dinner that feels just right for fall. They're hearty, a little smoky, a little sweet and absolutely worth adding to your dinner rotation!
Golden Squash Enchiladas

Ingredients

    For The Green Chili

    • 2 tablespoons oil of choice
    • 1 roma tomato, chopped
    • ½ onion, diced
    • 1 (8 ounce) can green chilies or 2-3 roasted chilies
    • ¼ cup flour
    • 3 cups chicken or veggie stock, more if needed to thin
    • 3 tablespoons cilantro, chopped
    • 1 tablespoon cumin, ground
    • Salt & Pepper to taste

    For The Filling

    • 2-4 tablespoons olive oil
    • ½ small honeynut or butternut squash, cut into small dice
    • 1 cup shredded rotisserie chicken
    • ½ cup corn
    • 1 cup fresh spinach
    • 1 teaspoon Chili Powder
    • Salt & Pepper to taste
    • To Assemble:

    To Assemble

    • 1-2 cups cheese of your choice, grated (this just depends on how cheesy you like them)
    • Cilantro, chopped
    • Corn tortillas, warmed (have about 20 on hand, just in case!)

    Directions

    1. In a saucepan over medium heat, add oil. Once hot add onion and tomato and cook until softened. Add green chilies. Then stir in flour until it makes almost a paste like consistency, stirring for 1-2 minutes to keep it from burning. Add stock, cilantro and cumin. Whisk together to combine, bring to a boil, then reduce to a simmer to thicken for 20-30 minutes. If sauce gets too thick, add more stock to thin.
    2. In a large saute pan over medium high heat, add 2T oil for the filling. Then add the squash and cook until it begins to brown. Add more oil, if needed. It does not need to be cooked through as it will finish cooking in the oven. Reduce heat to medium, stir in chicken, corn and spinach and cook until spinach wilts.
    3. Preheat oven to 425°F.
    4. Place a thin layer of sauce in the bottom of a 9x13 baking dish. Heat tortillas, then place filling in each one and roll. Place seam side down into the prepared baking dish. Top with desired amount of green chili and sprinkle with cheese. Bake for 15-20 minutes or until cheese is melted and golden brown.
    5. Serve with fresh cilantro. Enjoy!
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