Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups butternut squash, peeled, seeded and diced
- Salt and pepper
- 1 cup sour cream
- 1 cup salsa verde or green enchilada sauce
- 1 4½ ounce can mild green chiles
- 2 cups chicken breast, cooked and shredded
- 3 8-inch flour tortillas
- 2½ cups Monterey Jack cheese, shredded and divided
- Cilantro, chopped
- Avocado, peeled, pitted and diced
- Hot sauce
Chef notes
We are big taco eaters in our house, but it's fun to change it up a bit with something a little different. I love this dish because while it feels hearty and comforting, it also tastes light. Plus, it has the added health benefits of lean chicken and butternut squash.
Technique tip: Spreading a little sour cream on the bottom of the dish will make sure nothing sticks to the pan.
Swap option: This is a very basic recipe with so many options. For instance, you can try a tomato-based salsa if you prefer, your favorite kind of cheese and basically any veggie your heart desires! Also, you can omit the chicken to make this a vegetarian dish.
Preparation
1.Preheat oven to 350°F. In a large skillet, heat olive oil over medium heat. Add diced onion, and sauté for 5 or so minutes, until they become translucent.
2.Add butternut squash, and sauté for another 10 minutes or so. Season with salt and pepper to taste. Remove from heat and set aside.
3.In a small bowl, combine the sour cream, salsa verde and chilies. Stir to combine.
4.In a 9-inch circular baking dish, add about 1/4 cup of the sour cream mixture, spreading to coat the bottom. Then layer in one tortilla, then 1 cup of the chicken, 1 cup of the butternut squash, 1 cup of the cheese, and 1/3 of the remaining sour cream mixture.
5.Top with another tortilla, the rest of the chicken, the rest of the butternut squash, another 1/3 of the sour cream mixture and 1 more cup of the cheese.
6.Top with the last tortilla, the rest of the sour cream and the rest of the cheese.
7.Bake for 30-35 minutes, until the cheese has melt and the top is golden brown.
8.Serve with cilantro, avocado and hot sauce.
