Chicken Enchilada Recipe with Butternut Squash

INGREDIENTS

2 tbsp

Olive Oil

1 lb

boneless, skinless chicken breast tenderloins, cut into bite sized pieces

Idaho Russet Potatoes, peeled and cut into bite size cubes

12 oz

cubed Butternut Squash

10-inch flour tortillas

2 cups

red enchilada sauce

2 cups

shredded cheddar cheese

salt and pepper

Shredded lettuce and diced tomatoes, optional