Full disclosure: when I first created this recipe I had never eaten an enchilada.
But, one day a couple years ago, I woke up craving an enchilada. I had never had one, but I had seen pictures- really, really delicious looking pictures. That was enough to motivate me. A quick Wikipedia search told me than and enchilada was a “tortilla wrapped around a filling, covered with chili sauce and baked.” So like… a burrito casserole. Sort of. I guess.
This certainly isn’t the most authentic dish, but it has become a wild favourite with my friends and family. I came up with it on the spot one day and have refined it over the years so I’m fiiiinally ready to share it.
Don’t be dissuaded by the number of ingredients, this is a pretty simple recipe. Cooking the chicken for an few hours on the stovetop pulls it into richly flavoured shreds and the butternut melts into a creamy sauce that you’ll hardly believe is so healthy.
This recipe, like my breakfast pizza, uses my beloved Lizano sauce. Once again- not necessary- but if you happen to track it down, I highly recommend giving it a try.
Finally, if you’re strictly booze-free, simmer the chicken in water or chicken stock.
| Chicken, Black Bean & Butternut Squash Enchiladas with Applewood Smoked Cheddar | Print |
- 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*
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees.
- 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.
- 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.
- Remove enchiladas from oven and drizzle plain yogurt over the top. Sprinkle liberally with chopped green onion and cilantro.
- Serve with refried beans and guacamole.
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.
So…first dinner next time I visit you??
Absolutely! I remember I made these last time you visited and you cleaned off all the leftovers when I was at work hehehe