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Jalapeño Butternut Squash & Chicken Enchiladas

Mysty Pfeffer
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.
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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories

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!