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Easy Skillet Butternut Squash Chicken Enchiladas. Chicken seasoned with smoky chipotle peppers, enchilada sauce, and cream cheese, all mixed together with autumn butternut squash to create a creamy, saucy chicken enchilada with fall flavors added in! The yummy butternut squash cubes add a wonderful subtle sweetness when paired with the spicy chipotle enchilada sauce. Unexpected but delish! Top with tortillas and cheese before oven-baking. That touch of cream cheese makes all the difference. A great cozy weather dinner!
Here’s the thing about me, I do my best work with a little bit of pressure put on me. I can’t say it’s a fun way to work, but over the years, it’s what I’ve come to learn about myself.
Right now, there is a bit of pressure to be “getting it all done.” It’s our busy season, and while part of me is anxious about it all, most of me is thriving, and honestly, I have the most inspiration. It’s kind of fun.
And yes, I am a crazy person. I inherited this from my mother.
I made these enchiladas later in the day the other week. It was definitely on a whim, but the idea sounded so yummy to me, and I knew that if I didn’t test the recipe that day, they may never be created!
No time for overthinking so I dove in and made these, and wow, they really came out so delicious. The addition of butternut squash is a little bit unexpected but totally delicious!
The cream cheese mixed in creates the creamiest enchilada sauce, making the enchiladas even more delicious. Mom and Dad loved these, as did Creighton. Even my younger sister, Asher, who can be very picky, loved them! When the family approves of a dish, you know it’s good!
Here are the details
Step 1: cook the chicken
In an oven-safe skillet, mix chopped onions with chicken tenders. Use tenders, as they will cook evenly all the way through in a short time. If using chicken breasts, just cut them a little smaller.
Add the cubes of butternut squash to the chicken. Then, season it all with smoked paprika, garlic powder, a small amount of warming sage, and salt. Next, add spicy/smoky chipotle chiles in adobo; I use at least three chiles, but make sure to use them to your taste. You don’t want the sauce too spicy or not spicy enough!
Pour over a can of diced green chiles and red enchilada sauce. Simmer the chicken in the sauce until it is fully cooked and shreds easily. During this time, the squash should become soft.
Step 2: shred the chicken + mix in the cream cheese,
Pull the skillet off the burner, then, using two forks, shred the chicken directly into the sauce.
Add the cream and mix everything together until you have a creamy sauce. As you shred the chicken and mix the cream cheese into the sauce, the squash will get a little mashed, creating an even more delicious sauce!
Step 3: add the tortillas, the cheese, and bake
Snuggle a few tortillas on top of the saucy chicken, then add some shredded cheese and bake until the sauce bubbles and the cheese melts.
You can serve this topped with fresh slices of avocado and a dollop of plain Greek yogurt. I love adding salted, roasted pumpkin seeds as well—they’re actually used in many Mexican recipes!
This is not fancy but, of course, so delicious!
Looking for other quick dinner recipes? Here are a few:
Crockpot Thai Short Ribs with Coconut Rice
Baked Chipotle Cheddar Sweet Potato Chowder
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Smothered Chicken in Mushroom Wine Pan Sauce
Lastly, if you make this Easy Skillet Butternut Squash Chicken Enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Skillet Butternut Squash Chicken Enchiladas
Servings: 6
Calories Per Serving: 417 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 400° F.2. In a large oven-safe skillet, combine the onion, chicken, butternut squash, paprika, garlic powder, and sage, and season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.3. Remove from the heat. Using two forks, shred the chicken in the sauce. Mix in the cream cheese. 4. Arrange the tortillas on top of the chicken, then top with cheese. Bake for 10-15 minutes until the cheese is melted.5. Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and toasted pumpkin seeds.
