Chicken, Black Bean & Butternut Squash Enchiladas with Applewood Smoked Cheddar
 
Prep time
Cook time
Total time
 
A total crowd pleaser! Great for dinner parties, barbecues, leftovers, or- if you're me- eating the entire tray in one sitting like a monster because 'whoaaaa are these ever good.'
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 6 boneless, skinless chicken thighs
  • 2 onions, thinly sliced
  • 1 butternut squash, peeled and diced
  • Olive oil
  • 1 can beer (I recommend an ale or lager, nothing too hoppy or too strongly flavoured), or 1 large glass dry white wine
  • 2 chipotle peppers in adobo
  • 2-3 Tbsp Lizano sauce (optional)
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 large tin black beans
  • 8-10 large corn or flour tortillas
  • 2 cups salsa
  • 2 cups Applewood smoked cheddar, grated
  • 4 green onion, chopped
  • 1 small bunch cilantro, chopped
  • 4-5 Tbs plain yogurt
  • 1 can refried beans
  • guacamole*
Instructions
  1. In a large pan, cook your cubed butternut squash on med-high heat in oil until browned. Alternatively, this can be done in the oven by tossing the squash cubes with a bit of olive oil and roasting on a baking sheet for 20 minutes or so (depending on the size of your cubes) at 400 degrees.
  2. In a large pot, saute the chicken and onions together in a touch of olive oil on medium heat until chicken is no longer pink and the onions are translucent.
  3. Add browned butternut and wine/beer to chicken mixture. Reduce heat to med-low, cover and cook for 2-3 hours, stirring every 10-15 minutes to prevent sticking. As you stir, the chicken will gently start to break apart.
  4. Once the chicken and butternut have simmered, add a large tin of well-rinsed black beans, chipotle peppers, Lizano sauce, chili powder and cumin. Set aside.
  5. Preheat oven to 375 degrees.
  6. Roll chicken mixture in tortillas and place in a large, rectangular casserole dish until the casserole is full and the tortillas are nicely tucked in.
  7. Pour your favourite salsa over top rolled tortillas. Top with grated Applewood smoked cheddar and bake for 25 minutes, until the cheese is melted and bubbly.
  8. Remove enchiladas from oven and drizzle plain yogurt over the top. Sprinkle liberally with chopped green onion and cilantro.
  9. Serve with refried beans and guacamole.
Notes
* Use your favourite guacamole recipe or use store-bought.

My go-to recipe is as follows:
2 ripe avocados
2 Tbsp finely chopped onion
1 lime, juiced (if the lime is dry, use 1.5 or 2 limes)
3 Tbsp. fresh cilantro, chopped
1 dash hot sauce
Salt, to taste

Mash all ingredients together and enjoy! Rest the avocado pit in your finished guacamole to stop it from oxidizing and turning a mucky brown.
Recipe by Port and Fin at https://portandfin.com/chicken-black-bean-and-butternut-squash-enchiladas-with-applewood-smoked-cheddar/