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Easy Skillet Butternut Squash Chicken Enchiladas. Chicken seasoned with smoky chipotle peppers, enchilada sauce, and cream cheese, all mixed together with autumn butternut squash to create a creamy, saucy chicken enchilada with fall flavors added in! The yummy butternut squash cubes add a wonderful subtle sweetness when paired with the spicy chipotle enchilada sauce. Unexpected but delish! Top with tortillas and cheese before oven-baking. That touch of cream cheese makes all the difference. A great cozy weather dinner!
Here’s the thing about me, I do my best work with a little bit of pressure put on me. I can’t say it’s a fun way to work, but over the years, it’s what I’ve come to learn about myself.
Right now, there is a bit of pressure to be “getting it all done.” It’s our busy season, and while part of me is anxious about it all, most of me is thriving, and honestly, I have the most inspiration. It’s kind of fun.
And yes, I am a crazy person. I inherited this from my mother.
I made these enchiladas later in the day the other week. It was definitely on a whim, but the idea sounded so yummy to me, and I knew that if I didn’t test the recipe that day, they may never be created!
No time for overthinking so I dove in and made these, and wow, they really came out so delicious. The addition of butternut squash is a little bit unexpected but totally delicious!
The cream cheese mixed in creates the creamiest enchilada sauce, making the enchiladas even more delicious. Mom and Dad loved these, as did Creighton. Even my younger sister, Asher, who can be very picky, loved them! When the family approves of a dish, you know it’s good!
Here are the details
Step 1: cook the chicken
In an oven-safe skillet, mix chopped onions with chicken tenders. Use tenders, as they will cook evenly all the way through in a short time. If using chicken breasts, just cut them a little smaller.
Add the cubes of butternut squash to the chicken. Then, season it all with smoked paprika, garlic powder, a small amount of warming sage, and salt. Next, add spicy/smoky chipotle chiles in adobo; I use at least three chiles, but make sure to use them to your taste. You don’t want the sauce too spicy or not spicy enough!
Pour over a can of diced green chiles and red enchilada sauce. Simmer the chicken in the sauce until it is fully cooked and shreds easily. During this time, the squash should become soft.
Step 2: shred the chicken + mix in the cream cheese,
Pull the skillet off the burner, then, using two forks, shred the chicken directly into the sauce.
Add the cream and mix everything together until you have a creamy sauce. As you shred the chicken and mix the cream cheese into the sauce, the squash will get a little mashed, creating an even more delicious sauce!
Step 3: add the tortillas, the cheese, and bake
Snuggle a few tortillas on top of the saucy chicken, then add some shredded cheese and bake until the sauce bubbles and the cheese melts.
You can serve this topped with fresh slices of avocado and a dollop of plain Greek yogurt. I love adding salted, roasted pumpkin seeds as well—they’re actually used in many Mexican recipes!
This is not fancy but, of course, so delicious!
Looking for other quick dinner recipes? Here are a few:
Crockpot Thai Short Ribs with Coconut Rice
Baked Chipotle Cheddar Sweet Potato Chowder
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Smothered Chicken in Mushroom Wine Pan Sauce
Lastly, if you make this Easy Skillet Butternut Squash Chicken Enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Skillet Butternut Squash Chicken Enchiladas
Servings: 6
Calories Per Serving: 417 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken tenders
- 2 cups cubed butternut squash
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons chopped fresh sage
- 1 teaspoon salt
- 2-3 tablespoons chopped chipotle in adobo
- 1 can (12 ounce) red enchilada sauce
- 1 can (4 ounce) diced green chilies
- 6 ounces cream cheese, at room temperature
- 6 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese
- limes, avocado, and yogurt, for serving
- toasted pumpkin seeds, for serving (optional)
Instructions
- 1. Preheat the oven to 400° F.2. In a large oven-safe skillet, combine the onion, chicken, butternut squash, paprika, garlic powder, and sage, and season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.3. Remove from the heat. Using two forks, shred the chicken in the sauce. Mix in the cream cheese. 4. Arrange the tortillas on top of the chicken, then top with cheese. Bake for 10-15 minutes until the cheese is melted.5. Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and toasted pumpkin seeds.
Yummy! I used a whole butternut squash and 2-10 oz. cans enchilada sauce. Spices were great!
Hey Beth,
Awesome! Thanks so much for making this recipe and sharing what worked well for you! So glad it was enjoyed! Have a great autumn Friday! Xx
These were sooo delicious! The perfect meal with fall ingredients!
Hey Beth,
Wonderful!! Thank you so much for trying this recipe and your feedback, so glad it was enjoyed! Xx
Loved it! The flavor was delicious. I live in the Netherlands and I could not find enchilada sauce or green chilis in the supermarket, so I had to do some substitutions. Used Taco sauce and mixed it with jalapeno juice and a little bit of chicken broth for the enchilada sauce. For green chilis, I substituted jalapenos. I also made it in slow cooker and then put in oven after with the tortillas and cheese. Thank you for sharing this recipe. ❤️
Hey Anita,
Awesome! Thanks a bunch for making this recipe, love to hear it was a hit! Thanks for sharing what worked well for you:) Xx
Delicious!!!!
Thanks so much, Sarah!!
This was awesome! Definitely my husbands favorite. Scrambled the leftovers with eggs in the morning, delicious.
Hey Caitlyn,
Awesome! Thanks a bunch for making this recipe, love to hear it was a hit! Xx
Is there something healthier to substitute for the cream cheese?
Hi Erin,
You could use greek yogurt in place of the cream cheese. Please let me know if you have any other questions! xx
What kind of red enchilada sauce do you usually use?
Hey Marissa,
I really love Siete brand enchilada sauce. Please let me know if you have any other questions! xT
Fabulous and so healthy! We loved it!! The spices, the textures, all are yummy!!!
Hey Danette,
Happy Sunday! Thanks a lot for making this recipe, so glad to hear it turned out well for you:) XxT
SUPER DELICIOUS! THANK YOU!!
Hey Sally,
Love to hear that this dish turned out well for you, thanks for sharing your notes! Have a great fall weekend! xT
Hi, note the butternut squash cubes take much longer to cook than the chicken. It may help to cut the cubes smaller.
Thanks so much for your recommendation, Jen!!
I am currently meal prepping for baby, I am just wondering if this recipe would freeze well.
Hey Mackenzie,
Totally, that will work well for you! Please let me know if you have any other questions! Congrats! xT
How could you do this in a more constructed way with flour tortillas?
Hi Gail,
You could wrap the squash and chicken up in the tortillas, roll them and lay them in the skillet, cover with cheese and bake.
This was SO yummy!! I used bigger chunks of squash so it probably took 20-25 minutes to fully come together on the stove. Then I used a potato masher to really mix it all together and thicken up the base. The flavs at the end when you get a little bite of everything and some Avacado was incredible! My husband and I enjoyed this for a our anniversary dinner last night, might be my favorite HBH to date! Thanks, Tieghan!!
Hey Morgan,
Happy Friday! Thank you so much for giving this dish a try and sharing what worked well for you, so glad to hear it was a winner! XxT
Am I misunderstanding? Are you putting the tortillas on TOP of what is in the skillet then putting cheese over? How would you serve this- cutting the tortillas,? With a spoon? Help- I’m used to traditional filled tortillas.
I was confused also, but yes it says you put tortillas on top, so it is not enchiladas. More like an “enchilada” casserole I suppose.
Hey Karen,
Yes, that is correct:) Yup, I just use a spoon and knife for serving, it’s a little messy, but a fun way to have deconstructed enchiladas! I hope you love this dish! xT
This was amazing! My husband loved it. Will definitely go into the rotation. A little too much sauce, so I think I will put in more chicken and butternut next time.
Hey Karen,
So glad to hear this recipe turned out well for you, I appreciate you making it! Have a great fall Friday! xT
Hi! Will frozen cubed butternut squash work?
Hey Laurissa,
You bet, that will work nicely for you! I hope you love this dish! XxT