Who doesn’t love Mexican food? I can get down with some chips, salsa and guac, fish tacos or this enchilada bake! And I have a few secret ingredients up my sleeve for this one. If your curious as to what they may be I suggest you keep reading to find out!
The first secret ingredient is: Butternut Squash. Yep, you read that right. Butternut Squash is a big component of this enchilada skillet! I absolutely love butternut squash and it has so much potential to be used in multiple ways aside from just roasting it. I love to use it as a base for lasagna roll ups, as a sauce for grilled pizza or in my egg bake casseroles. It can be a pain to cut up if you buy it whole but most stores already have it cut for you to save you from the hassle! But if you want to go all in click here for some useful tips on cutting.
The second ingredient is…….. I’ll let you think about this one for a second unless you’ve already scrolled down to the recipe which in that case you cannot participate in the game 🙂
It is: Greek Yogurt. Your probably thinking greek yogurt in a mexican dish? But trust me on this one, it is the perfect combination of sweetness with the heat of the spices. It also adds a bit of creaminess to the dish. This ingredient is another one that is often under utilized to its fullest potential. It is so versatile in what you can incorporate it in to! It is a great source of protein, dairy and can be a healthier substitute for sour cream or mayo.
Ways to utilize Greek yogurt:
Base for a dip or sauce
Muffin, pancake, scone or bread recipes
Stirred into a soup for creamy texture
Mix with peanut butter for fruit dip
Yogurt based cheesecake
Homemade ice cream
Can you say YUMMM?! Who knew Greek yogurt could used in so many different ways!
Did I also mention this recipe is made all in ONE pan. Yep. That means a lot less dishes to be cleaned for you! You get a tasty dinner and less clean up. It’s a win win. And if you have little ones this recipe is totally kid approved! There is no way they won’t be asking for seconds with this one.
Best way to serve it is with a side of tortilla chips and avocado dressing. What is avocado dressing you ask? Find my recipe here for it! Can you guess the secret ingredient?
It’s Greek yogurt 🙂
- 2 cup cubed butternut squash
- 1 can beans of choice
- 1 medium onion, diced
- 2 cups diced chicken breast, cooked
- 1 cup shredded cheese
- 2/3 cup vanilla greek yogurt
- 1 jar favorite salsa
- 8 mini tortillas, sliced
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp garlic salt
- 2 tsp olive oil
Heat oven to 400 and a oven proof skillet over medium.
Drizzle olive oil into pan. Add in onions, butternut squash and spices. Allow to cook until squash begins to get soft but still holds it shape. (may be around 8-10 minutes)
Once squash is tender, stir in chicken and beans. Simmer for 2-3 minutes.
Pour in jar of salsa and greek yogurt. Mix until all ingredients are combined. Allow mixture to simmer for 2-3 minutes.
Add in sliced tortilla strips and 1/2 of cheese. Stir until well incorporated and simmer for 2-3 more minutes.
Sprinkle remaining cheese on top and bake in oven for 10 minutes.
To add crispiness to the top you can broil it for 2-3 minutes after the 10 minutes is up.
Allow to skillet to rest for 5-10 minutes before serving with chips and your favorite dips!