Easy Skillet Butternut Squash Chicken Enchiladas
A creamy, saucy chicken enchilada with fall flavors added in - a great cozy weather meal!
Ingredients
6 servings
Instructions
- 1. Preheat the oven to 400° F.2. In a large oven-safe skillet, combine the onion, chicken, butternut squash, paprika, garlic powder, and sage, and season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.3. Remove from the heat. Using two forks, shred the chicken in the sauce. Mix in the cream cheese. 4. Arrange the tortillas on top of the chicken, then top with cheese. Bake for 10-15 minutes until the cheese is melted.5. Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and toasted pumpkin seeds.
Nutrition per serving
417kcal
💰 Cost Estimate
Total Ingredients
$937.00
$937.00
Per Serving
$156.00/serving
$156.00/serving
🏠 Savings
~$1874.00 vs buying!
~$1874.00 vs buying!
📋 Price Breakdown (67% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| yellow onion | 1 | $50.00 |
| boneless skinless chicken tenders | 1 lb | $88.00 |
| cubed butternut squash | 2 cups | $220.00 |
| smoked paprika | 1 tbsp | $147.00 |
| garlic powder | 1 tbsp | $22.00 |
| chopped fresh sage | 2 tsp | $12.00 |
| salt | 1 tsp | $1.00 |
| -3 tablespoons chopped chipotle in adobo | 2 | - |
| 1 can | - | |
| 1 can | - | |
| cream cheese | 6 oz | $252.00 |
| corn or flour tortillas | 6 | $79.00 |
| shredded Mexican cheese | 0.5 cups | $66.00 |
| limes | - | - |
| toasted pumpkin seeds | - | - |
*Estimated market prices, may vary by region
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