Butternut Squash Enchilada Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 teaspoons olive oil16 oz extra lean ground chicken3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)salt and pepper, to season1 medium yellow onion, diced3 cloves of garlic minced1/2 jalapeno, seeded and diced1 teaspoon cumin1 teaspoon chili powder1 – 15 ounce can black beans, rinsed and drained1-15 ounce can red enchilada sauce1 package 90 second brown rice3 servings of sun chips (for garnish)
Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, chicken, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
Next add the black beans and can of enchilada sauce and stir to combine. Reduce heat to medium-low. Stir again and simmer for a few minutes.
Remove from heat and serve immediately. I garnish with 3 sun chips, brown in half. Feel free to add in cilantro. Serve with sour cream, guacamole, lettuce, cheese or hot sauce! Enjoy!
Serving Size: makes 9 10-oz servings
Number of Servings: 9
Recipe submitted by SparkPeople user SLAUGEL.
Next add the black beans and can of enchilada sauce and stir to combine. Reduce heat to medium-low. Stir again and simmer for a few minutes.
Remove from heat and serve immediately. I garnish with 3 sun chips, brown in half. Feel free to add in cilantro. Serve with sour cream, guacamole, lettuce, cheese or hot sauce! Enjoy!
Serving Size: makes 9 10-oz servings
Number of Servings: 9
Recipe submitted by SparkPeople user SLAUGEL.
Nutritional Info Amount Per Serving
- Calories: 309.3
- Total Fat: 11.1 g
- Cholesterol: 37.7 mg
- Sodium: 230.6 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 6.0 g
- Protein: 15.1 g
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