4cupsdiced butternut squash, from a small to medium butternut squash that has been peeled and seeded
1 (15-ounce)canblack beans, rinsed and drained
8yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
2cupsgreen enchilada sauce (see note)
2-3cupscooked cubed chicken
1 ½cupsshredded Monterey Jack cheese
In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using. Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder.
Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.
Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.
Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through. Add additional salt and pepper to taste, if needed. Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.
Enchilada Sauce: here is my favorite homemade version. Chicken: make a note that this recipe calls for cooked chicken so plan ahead. You could easily leave out the chicken for a meatless meal if you prefer.