These gluten free chicken and butternut squash enchiladas are an easy, healthy family dinner that’s fast, balanced and delicious every time!
Mexican food is my jam. Packed with spicy, bright flavours, and vibrant colours, Mexican is an all-around winner every time. I’ve got tons of taco recipes on the blog (like these chicken ones and these vegan cauliflower ones), but I recently realized I’m equally obsessed with enchiladas (like these babies I made a little while back). A classic enchilada sauce is just so crazy good- sweet, spicy, smokey and tangy. I could eat that stuff err’ day, all day. But you know, rather than taking sauce shots, I thought it would be somewhat classier to just make enchiladas, and my Gluten Free Chicken and Butternut Squash Enchiladas are my new obsession.
How to Make Gluten Free Chicken and Butternut Squash Enchiladas
Enchiladas seem like a long, arduous process, and hey, maybe they are if you’re pressing tortillas from scratch. But I’m a busy girl, nobody’s got time for that. I start by cooking up some butternut squash and baby spinach in a hot pan, then adding in some leftover shredded chicken breasts and corn. Honestly, this is a great way to use up any leftover chicken you’ve got lying around the house, or even take a short cut from the grocery store with a rotisserie chicken. It’s also a great way to sneak a little spinach into your family’s meals and TRUST ME, they will gobble it up. You can totally omit or add to your version of the filling, but I’m admittedly loving these chicken and butternut squash enchiladas.
Now, the enchilada sauce. The stuff I literally would drink if given a chance. Again, it couldn’t be simpler. I just saute up some garlic, some plain canned tomato sauce, a little chipotles in adobo sauce (maybe a lot if you like a kick), and some maple syrup to help balance things out. It’s a super simple, but mind blowing combination that everyone -including your picky kids – will love.
The best part about these Gluten Free Chicken and Butternut Squash Enchiladas is seeing them come out of the oven all bubbly and golden brown. OMG, that cheese bubble game is FIERCE, and the crispy little bits on the corner make me do a total happy dance until my plate is clean (folks, that is like 20 minutes of seat dancing). So if you wanna see your kids dance (and eat healthy things), make. these. enchiladas. Trust me, I wouldn’t lie.
Now I want to know, are you team taco or enchilada?
Have you tried making my Gluten Free Chicken and Butternut Squash Enchiladas?
What are your favourite enchilada toppings and fillings?
Leave me a comment below with your thoughts and also how you like this recipe!
Gluten Free Chicken and Butternut Squash Enchiladas
Ingredients
- 1 1/2 tbsp olive oil extra-virgin olive oil
- 2 cups butternut squash cubed into ½ inch dice
- 2 cups finely chopped and packed baby spinach leaves only
- ½ tsp ground cumin
- ¼ tsp chili pepper
- 2 cups shredded chicken breast
- ¼ cup canned corn kernels
- Sea salt and black pepper to taste
sauce:
- 1 tbsp extra-virgin olive oil
- 2 cups plain tomato sauce
- 2 small garlic clove minced
- ½ - 1 chipotle in adobo depending on how large and how spicy you like it
- 1 tablespoon adobo sauce from chipotle in adobo
- 1 1/2 tbsp maple syrup
- ¼ tsp cumin
- Sea salt and freshly ground black pepper
for the enchilada assembly:
- 8 small corn tortillas
- 3 cups grated sharp cheddar cheese
serve with:
- Cilantro if desired
- Avocado slices
- Lime wedges
Instructions
- Preheat the oven to 350°F. Spray a 9x13 inch baking dish with nonstick cooking spray.
- Heat the tablespoon of olive oil in a large nonstick skillet over medium high heat. Add the butternut squash cubes, and stir until golden and fork-tender, about 10 minutes. Add the additional ½ tablespoon of oil along with the spinach, cumin and chili pepper, and stir until wilted. Take off the heat and mix in the chicken and corn and season with a pinch each of salt and pepper. Transfer to a bowl and set aside.
- Meanwhile, in the same nonstick skillet (wiped out), heat the olive oil over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add in the tomato sauce, chipotle, adobo sauce, maple syrup and cumin. Let simmer for about 5 minutes, stirring often. Season with salt and pepper to taste.
- Add about 1/3 cup of the sauce to the chicken mixture and 1 cup of the shredded cheese.
- Spread about ½ cup of the tomato sauce on the bottom of the dish. Assemble the corn tortillas with about ½ cup of the filling, roll each tortilla and place seam side down into the baking dish.
- Pour the remaining tomato sauce over the enchiladas, and sprinkle with the remaining cheese. Cover the casserole and bake for 20 minutes. Uncover and bake for 5 – 10 more minutes, or until the cheese is bubbling and golden brown.
- Serve with fresh cilantro, avocado slices, and lime wedges.
Nutrition
Updated on October 4th, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Kristen Van Veen says
How far in advance can you make these?
Abbey Sharp says
You can prepare the filling in advance but I would suggest baking the enchiladas to serve
Elliott says
Great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!!!
Marina says
Somehow this recipe reminded me of lagsana but better for health. There is no adobo sauce in my place, does it affect the taste much?
Abbey Sharp says
The adobo just adds a spicy smoky flavour. If you want these to be a bit on the spicy side, you can add some hot sauce instead.
Mara says
Can you tell us the brand of plain tomato sauce you use?
Abbey Sharp says
I just used a no name brand from my local grocery store
Natalie says
I can’t quite decide whether I’m more taco or enchilada person. I LOVE it both! I was just thinking of making enchilada next week. I’m putting this recipe on my list. It sounds PERFECT!
Abbey Sharp says
Amazing! Enjoy Natalie! Definitely a hard decision, so I embrace em all!
Esther says
What a gorgeous recipe!
I have been adding butternut squash to a lot of meals lately, and this looks like a winner in my book!
Abbey Sharp says
Yes totally! A huge hit this time of year 🙂
Angela says
Yum! This sounds like the perfect family meal…Pinned!!
Abbey Sharp says
Woo! Enjoy love 🙂
Deborah @ Confessions of a mother runner says
I just love how many variations there are on enchiladas!
Abbey Sharp says
Yes, combinations are endless!
Pj says
My husband loved these so much he asked me to make them again tomorrow night!!
Abbey Sharp says
Amazing! Thanks for sharing 🙂
Rachel says
We haven’t gotten a butternut squash yet from our farm share, but I’ll save this for later because I know they’re coming!
Abbey Sharp says
Amazing. Enjoy Rachel 🙂