Easy Skillet Butternut Squash Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken enchiladas filled with butternut squash and topped with red enchilada sauce and melted cheese, finished with chipotle cream. Cozy fall flavors in a quick skillet bake. A seasonal comfort meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 yellow onion, chopped
- 1 pound boneless skinless chicken tenders
- 2 cups cubed butternut squash
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons chopped fresh sage
- 1 teaspoon salt
- 2-3 tablespoons chopped chipotle in adobo
- 1 can (12 ounce) red enchilada sauce
- 1 can (4 ounce) diced green chilies
- 6 ounces cream cheese, at room temperature
- 6 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese
- limes, avocado, and yogurt, for serving
- toasted pumpkin seeds, for serving ((optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1206mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 812mg
- Calcium
- 318mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.