Spiced with chipotle, these enchiladas are full of tasty things like butternut squash, black beans, corn, and tender chicken breast. They are wrapped in warm tortillas and topped with enchilada sauce and melted cheese.
Ingredients: 1 butternut squash, peeled and cubed. 2 tablespoons olive oil. 1 teaspoon chipotle chili powder. 1 teaspoon ground cumin. Salt and pepper to taste. 2 cups cooked shredded chicken breast. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 cup enchilada sauce. 8 small flour tortillas. 1 cup shredded Monterey Jack cheese. Fresh cilantro, for garnish.
Instructions: Before you start cooking, heat the oven to 375F 190C. Combine butternut squash cubes, cumin, salt, and pepper in a bowl. Add olive oil and toss to coat. Put the seasoned squash on a baking sheet and roast it for 25 to 30 minutes, or until it's soft. Put roasted butternut squash, black beans, corn, and cooked chicken in a large bowl. Put a little enchilada sauce in the bottom of a baking dish. Place one tortilla seam-side down in the baking dish and fill it with the chicken and vegetable mix. Wrap it up and place it there. Pour the rest of the enchilada sauce over the top once all the enchiladas are put together. Put cheese shreds on top of the enchiladas. Place the dish in the oven and bake for 20 minutes with the foil closed. Take off the foil and bake for another 5 to 10 minutes, or until the cheese melts and starts to bubble. Add fresh cilantro as a garnish before serving.
Prep Time: 30 minutes
Cook Time: 35 minutes
International Conference Renewable Energy and Environmental Management
