Butternut Squash Skillet Enchilada
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Avocado, Dinner, Easy Dinner, Enchilada, Layered Enchilada, Meal Prep, Mexican, Salsa
Servings: 6
  • 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
  1. Heat oven to 400 and a oven proof skillet over medium. 

  2. 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)

  3. Once squash is tender, stir in chicken and beans. Simmer for 2-3 minutes. 

  4. Pour in jar of salsa and greek yogurt. Mix until all ingredients are combined. Allow mixture to simmer for 2-3 minutes. 

  5. Add in sliced tortilla strips and 1/2 of cheese. Stir until well incorporated and simmer for 2-3 more minutes.

  6. Sprinkle remaining cheese on top and bake in oven for 10 minutes. 

  7. To add crispiness to the top you can broil it for 2-3 minutes after the 10 minutes is up.

  8. Allow to skillet to rest for 5-10 minutes before serving with chips and your favorite dips!