How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Buttercup Squash & Chicken Enchiladas Verde?

You need 14 ingredients. The key ingredients include: 2 cups Cooked And Shredded Chicken Breast, 2 cups Roasted Buttercup Squash, Cut Into 1 Inch Cubes (recipe Follows), 3 cups Enchilada Verde Sauce (recipe Follows), 8 whole Corn Tortillas, and more.

Is Buttercup Squash & Chicken Enchiladas Verde suitable as meat & poultry?

Yes, Buttercup Squash & Chicken Enchiladas Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Buttercup Squash & Chicken Enchiladas Verde?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttercup Squash & Chicken Enchiladas Verde Recipe

Name: Buttercup Squash & Chicken Enchiladas Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cooked And Shredded Chicken Breast; 2 cups Roasted Buttercup Squash, Cut Into 1 Inch Cubes (recipe Follows); 3 cups Enchilada Verde Sauce (recipe Follows); 8 whole Corn Tortillas; 1/4 cups Grated Pecorino Romano Cheese; ⅔ cups Grated Mozzarella Cheese; 3 Tablespoons Chopped Pecans Or Pumpkin Seeds (optional); 2 pounds Buttercup Squash; 1- 1/2 Tablespoon Olive Oil; 1 cup Water; Salt And Pepper; 1 jar Tomatillo Salsa, A Jar Is 16 Ounces; 1 cup Sour Cream (Not Low Fat); 2 Tablespoons Chopped Cilantro

Buttercup Squash & Chicken Enchiladas Verde

Eats Now Editorial Team · 3307 kcal · Meat & Poultry

1
For the enchiladas (youll need to prepare the buttercup squash and the enchilada sauce before starting the assemblyinstructions follow): 1.
2
Preheat oven to 375 F. 2.
3
Make the enchilada filling in a medium bowl.
4
Gently mix together the shredded chicken, roasted buttercup squash (recipe below) and 1 cup of the enchilada verde sauce (recipe below).
5
Try not to break the squash up too much.
6
3.
7
Spray both sides of the corn tortillas with cooking spray (if you have an oil mister, use that instead).
8
Lay the tortillas on a sheet pan, its fine if they overlap.
9
Put the tortillas in the oven just to warm then up and make the tortillas pliable, about 5 minutes.
10
4.
11
Pour 1 cup of the enchilada verde sauce in the bottom of a 9 x 13 inch baking dish.
12
5.
13
Divide the squash filling among the 8 corn tortillas.
14
Roll the tortillas around the filling (like a tube), and place them seam side down in the baking dish.
15
Make sure that you lay the tortillas in a single row.
16
6.
17
Pour the remaining enchilada verde sauce over the enchiladas, and top with the grated cheeses.
18
7.
19
Bake in the oven until the cheese is melted and golden, about 25 minutes.
20
8.
21
Remove pan from the oven and allow the cooked enchiladas to set for a few minutes before serving.
22
9.
23
Sprinkle chopped pecans or pumpkin seeds over the top (optional).
24
For the roasted buttercup squash:
25
1.
26
Preheat oven to 375 F. 2.
27
Cut the buttercup squash in half, scoop the seeds out and discard the seeds.
28
3.
29
Place the squash cut side up on a rimmed sheet pan or roasting pan.
30
4.
31
Drizzle the olive oil over the top of the squash, season with salt and pepper.
32
5.
33
Pour a cup of water in the bottom of the sheet pan.
34
6.
35
Roast the squash for 30 to 40 minutes, until the flesh is soft then remove pan from the oven.
36
7.
37
Cut the squash into wedges, and then cut the peel off of the squash.
38
Discard the peel.
39
Cut the squash into bite-sized cubes or you can mash it.
40
For the enchilada verde sauce: 1.
41
Put tomatillo salsa, sour cream and cilantro into a blender, and blend until smooth.

Buttercup Squash & Chicken Enchiladas Verde

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