Mysty Pfeffer“We give thanks to you, O God; we give thanks, for your name is near.
We recount your wondrous deeds.”
Psalm 75:1
We have so much to be thankful for! How many countries have fully loaded produce sections with everything we need for our harvest feasts? None like our country. In light of that reality, I love having a special day dedicated to giving credit where credit is due!
Credit to our mighty God, who provides everything we need in addition to more, for helping other countries. Although, “In God we trust”, may be our nation’s motto, it’s not just a motto. Scripture is clear:
“For what great nation is there that has a god so near to it as the Lord our God is to us, whenever we call upon Him?
Deuteronomy 4:7
“Blessed is the nation whose God is the Lord, the people whom he has chosen as his heritage!
Psalm 33:12
With all these blessings and our God ever present to hear our call to Him, we can express our thanks every day. I am especially thankful to Him for friends, family and patients I’ve met over the years. It is a privilege and joy to revamp favorite recipes to help them stay on a healthier eating plan. Moreover, without losing the flavors they love!
With that in mind, I’d like to introduce to you an enchilada dish removed of all it’s highly processed cheese and cream! Although it does have some cheese, it’s not the 2 cups you find in most enchilada recipes.
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You might ask, “Why is cheese a problem?”
Cheese is one of those preservative and salt laden items that cause the blood to be more acidic. The more acidic our blood, the more inflammation we have in our joints, our blood vessels, and our gastrointestinal tract. Not good. Since, that means more pain, artery clogging, and mental fogginess.
Moreover, using your own fresh tortillas bring added flavor and nutrients to this dish! Recipes for making your own tortilla shells are HERE.
Also, I’m also using leftover butternut squash soup to use as my “sauce” on these enchiladas, that recipe can be found HERE
Jalapeño Butternut Squash & Chicken Enchiladas
A healthier, tasty, alternative to preservative laden enchiladas can be made using homemade tortillas. Using leftover chicken breasts, butternut squash soup, and premade tortillas shells make this dish easy as well.
Ingredients
- 6 Soft Tortilla Shells See Recipe link above
- 2 Cups Butternut Squash Soup See Recipe link above
- 2 Cooked and Shredded Chicken Breast
- 1 15 oz. Can of Great Northern Beans
- 1 4 oz. Can Jalapeño Peppers
- 1/4 Cup Small Chopped Onion
- 2 Cloves Minced Garlic
- 1 Tsp Ground Cumin
- 2 Ounces Cream Cheese
- 1/4 Cup Monterrey Jack Cheese (optional)
Instructions
- Preheat oven to 350 degrees.
Drain and place the beans in a small mixing bowl and mash with a fork. Add the shredded chicken, cumin, onion, jalapeños, minced garlic, and cream cheese. Combine all ingredients well and set aside.
Take a 1/4 of cup of the butternut squash soup and spread onto the bottom of an 8 x 8 square pan. Take a tortilla shell and place a couple of tablespoons of the chicken filling onto the center, then roll and place into baking dish. Repeat this process until all the filling is gone and the pan is full.
Cover the rolled enchiladas with the remaining soup and cover with the shredded Monterrey jack cheese. Bake for 30 minutes then serve.
Tried this recipe?Let us know how it was!
So, I hope you enjoy this belly filling chicken enchilada remake with butternut squash and jalapeños! It’s loaded with antioxidants, fiber, protein, and best of all…flavor!
