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Chipotle Chicken Enchiladas with Roasted Butternut Squash and Black Beans

Country Cleaver
  • 80 minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs Chicken breast, boneless and skinless

1 cup

Black beans

1 cup

Butternut squash

1/4 cup

Cilantro

2 cloves

Garlic

1

Onion

1

Chipotle pepper in adobo sauce

1 can

Tomato sauce

1 tbsp

Chili powder

1/2 tsp

Salt

1

Sour cream to topping

1 1/2 tsp

Sugar

2 tbsp

Canola oil

1 tbsp

Vegetable oil

1 tbsp

Cumin, Ground

14

Corn tortillas

1/4 cup

Cojita cheese

2 cups

Colby jack cheese

2 cups

Water

1/2 cup

Sour cream or mexican crema