CHICKEN + SQUASH ENCHILADAS

these low-inflammatory chicken enchiladas are a perfect weeknight meal to warm your belly and nourish your family.

I love enchiladas because it’s easy to pack in protein and veggies, they’re quick to prepare, and are great for meal prepping or feeding a crowd. If it’s easy and nourishing, I’m in.

I’ve been making an effort to make more and more components of our meals from scratch – enchiladas are a staple in our dinner rotation but I had yet to try making a sauce on my own.

Squash is so good in the fall and winter, and since it stores well we usually have some on hand. I thought the sweetness of the roasted squash would be a perfect pairing with the smokey heat from the chipotle peppers for a seasonal take on one of our go-to meals.

chicken + squash enchiladas

Serves 4

For filling

• 1pk truLOCAL antibiotic-free chicken breasts
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 cup chicken bone broth or stock
• 2 zucchini, diced
• 2 shallots, diced
• ½ tbsp avocado oil
• Salt and pepper to taste

For squash enchilada sauce

• 2 cups roasted squash or pumpkin puree
• 1 cup roasted tomatoes
• 1-3 chipotle peppers in adobo sauce depending on desired level of spice
• ½ tbsp garlic powder
• ½ tbsp cumin
• ½ tbsp paprika
• Salt and pepper to taste

To assemble enchiladas

• 2-4 flour tortillas
• 2 cups shredded cheese (I used goat milk marble cheese)
• ¼ cup green onions, finely chopped
• Sour cream, salsa, guac etc. for topping

1. Season chicken with spices and place into a frying pan over medium heat.  Add bone broth or stock to the pan and cover to steam chicken for 25 minutes until cooked through.  Remove from pan and shred.

1. While chicken is cooking chop zucchini and shallots.  When chicken is cooked, remove any cooking liquid from the pan and add zucchini, shallots, and avocado oil.  Season with salt and pepper and saute over medium heat until softened, approximately 10 minutes.  Remove from pan and combine with shredded chicken.

2. Preheat oven to 350F.  Put the sauce ingredients into a blender or food processor and blend until smooth.  Spread 2tbsp of sauce into the bottom of an oven safe dish to prevent the enchiladas from sticking.

3. Assemble your enchiladas: add desired amount of cheese and filling to your flour tortilla and roll up tightly, placing each enchilada seam side down into the oven safe dish.  When all enchiladas are in the oven safe dish, pour over remaining sauce, sprinkle with remaining cheese and back for 25-30 minutes until cheese is melted.

4. Remove from oven and garnish with green onion and desired toppings.

This recipe uses antibiotic-free chicken from truLOCAL. We prioritize eating organic/grass-fed/wild-caught/antibiotic/hormone free meat and fish. Making this change has truly had one of the biggest impacts on our overall health, and we love ordering from truLOCAL because they have a much better selection of high-quality meats at a much better price than our grocery store. I also love that a lot of the farms are only about 30 minutes from our home! You can build your first truLOCAL box here.

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