I’ve made Butternut Squash Enchiladas before but this time I wanted to add some leftover chicken I had for more protein, play with the spices to use mushroom powder for more nutrients and make it with a lot less sodium.

Fun fact, corn tortillas have about 20mg of sodium per tortilla versus flour which has about 270mg for the same size. Isn’t that wild?!

I also found this no salt Rotel at Walmart and I bought like 8 of them so I can always have them on hand because I hadn’t seen them before! Most can items like beans, you can find no salt added varieties at Walmart for cheap.

I love this Vital 7 Organic Mushroom Powder by Ellie’s Best on Amazon. It really gives an umami flavor but also uses so many mushrooms for a variety of nutrients which is pretty cool! A little goes a long way and you can even use it in your coffee for a health pick me up!

I use frozen butternut squash for these enchiladas but you can totally use fresh if you have the patience to cut it and cook it. This way just makes it easier for a weeknight dinner.

Just look how delicious this filling is! These Cast iron handle covers from Amazon have saved my life! I can’t tell you the number of times I burn my hand by accident.

It’s gonna get messy because I like to dip my tortillas in the enchilada sauce before adding the filling, but it really helps the corn tortillas roll without breaking.

You can always use disposable gloves from Amazon if you wanna save your nails like I do. I also love this Ceramic casserole dish I got there too. It would be a great Christmas gift!

The pink serving spoon set and gold flatware set are both from Amazon too and are quite the vibe to go with our cute dining table for 2 with velvet chairs. It’s counter height so it’s perfect for our little studio apartment vibes.

Ingredients:

• Corn Tortillas
• 8oz Shredded Cheese (I did 1/2 Colby Jack and 1/2 Swiss to cut down on sodium but any cheese you prefer)

Filling:

• 1 Onion, chopped
• 2 peppers, chopped (I used red and orange but green or yellow would work too)
• 15oz no salt black beans 
• 10oz frozen butternut squash 
• 1 cup chopped grilled chicken, cooked (I make this recipe when I have that leftover) 
• 1/2 tbsp chili powder
• 1 1/2 tsp cumin 
• 1/2 tsp each garlic powder, onion powder, mushroom powder, paprika, black pepper 

Sauce:

• 8oz can no salt tomato sauce
• 10oz can No salt rotel 
• 2 cups no salt vegetable broth
• 2 tbsp olive oil
• 2 tbsp corn starch
• 2 tbsp chili powder 
• 2 tsp cumin
• 1 tsp garlic powder, onion powder, mushroom powder, black pepper, cocoa powder, sugar 

Directions:

Preheat oven to 400°F

Filling:

Pan sauté onion and peppers, then add squash, beans, chicken and seasonings and heat through

Sauce:

In a sauce pot, heat oil chili powder and cornstarch for 1 min 

Add vegetable broth, tomato sauce, Rotel and seasonings and bring to a boil, then turn off heat and let cool 

Assembly:

Add a little sauce to the bottom of a 13×9

Dip tortillas in the sauce and then fill with filling, roll up and place seam side down in the pan 

Cover with the rest of the sauce and top with shredded cheese 

Bake for about 25 mins or until cheese is nice and bubbly 

Enjoy!

I topped my chicken and butternut squash enchiladas with some plain non fat Greek yogurt and an avocado. I had leftover enchilada filling and enchilada sauce so I should’ve done a bigger pan or 2 pans but I ended up mixing the enchilada sauce in the enchilada filling and sent it with my husband for his lunch at work.

Be sure to watch my video for a more visual recipe how to guide for these enchiladas.

And please share your enchilada pictures with me on social media when you make them!

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