Butternut Squash Enchilada Skillet

2 teaspoons olive oil
16 oz extra lean ground chicken
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
salt and pepper, to season
1 medium yellow onion, diced
3 cloves of garlic minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
1 teaspoon chili powder
1 – 15 ounce can black beans, rinsed and drained
1-15 ounce can red enchilada sauce
1 package 90 second brown rice
3 servings of sun chips (for garnish)

Also good vegetarian - just lose the chicken.

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.