Chipotle Chicken Enchiladas with Roasted Butternut Squash and Black Beans

Need to feed a crowd? These chipotle butternut squash and black bean chicken enchiladas are going to be a hit! This recipe comes from Maya Wilson’s new cookbook Alaska From Scratch, packed with new recipes from the Kenai! Made to fill you up and warm you from the inside out, she packs a whole lot of Alaska into each special recipe.

Chipotle Butternut Squash Black Bean and Chicken Enchiladas

The food community is always growing and evolving, changing, and morphing. Blogging isn’t the same now as it was when I started almost 8 years ago (omg really?! my blog is almost a second grader!), but as much as things have changed, the one thing that has stayed the same is the people. Bloggers know each other, we meet, we laugh, grown, and live through a food focused lens. It is our common ground and connection point, and when you meet someone who is special, you just know. Maya and I have known each other through our blogs for years now. My deep affinity and love for Alaska knows no bounds, and I have always admired her and enjoyed following along on the journey, since not long after she uprooted her life and moved north. Her snaps of life in Alaska always filled me with joy and a profound connection, because she is always herself, not glossy and choreographed, but capturing real life in a way that I admire through and through.

Her food is the same, mindful, and delicious. It’s hearty and tied to a deep love of her family, nourishing them from the inside and showing them profound love, and exuding it herself with her wife by her side. It’s admirable and I am so excited to share today’s recipe from her new cookbook here on the blog.

When her book arrived at my door, I dropped everything and started flipping through it. I told Ben how excited I was, that Maya wanted me to review the book and share it (I slightly fangirled…), and how I loved her instagrams and all of the things. As I was perusing it again briefly, I noticed Ben had liked some of her photos too! Usually when I talk about a blogger, a coworker, or whomever I talk about them like everyone I know knows them, using their first names and detailing way to much about everyone. I do this with Ben so he gets to know me, and my food tribe. He thinks I’m weird, given I don’t even know the names of anyone he works with. Our lines of connection aren’t the same that way. But when I said “Ben, YOU FOLLOW MAYA on instagram?!” He quizzically looked at me for a second, “Alaska from Scratch!”, then the lightbulb went off, “Oh yeah, I love her stuff”. Then I held up the book, “yeah, this is Maya’s book!” It all came together, and then he got more excited about it too. I read him the recipes that I wanted to make, and he said yes to every one of them. (The Salmon Peanut Noodles are next! – Update: They are Incredible!) And without a doubt, these were amazing.

Chipotle Butternut Squash Black Bean and Chicken Enchiladas

Squash is a constant in our home, especially butternut squash, and there is usually a can or two of beans in the pantry. The ingredients are simple and uncomplicated, meaning I really didn’t need to go out to buy anything specific that would never be used again, left to gather dust in my spice cabinet, I was ready to go. These were perfectly smoky and spicy enchiladas, packed with hearty squash, beans and chicken, and slathered in sauce and cheese. One was enough per person, but let’s be honest Ben and I could pack away one and a half each no problem. They are a winner – hands down! Like, really. Each bit is creamy and delicious, meaning it these fall into the “definitely making them again” category.

From margaritas, to Kenai burgers, desserts and dinner, Maya has it all covered in true Alaskan style. Be sure to pick up a copy right now and follow her on Instagram for your daily doses of the Alaska life.

Yield: 6 Servings

Chipotle Chicken Enchiladas with Roasted Butternut Squash and Black Beans

Ingredients:

Chipotle Enchilada Sauce –

  • 1 Onion, peeled and quartered
  • 1 Chipotle Pepper in Adobo Sauce
  • 2 Cloves Garlic,
  • 2 Tbsp Canola Oil
  • 1 Tbsp chili Powder
  • 1 Tbsp Ground Cumin
  • 1 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1 can (15 ounces) Tomato Sauce
  • 2 cups Water

Enchiladas –

  • 1 1/2 pounds Chicken Breast, boneless and skinless
  • 1 cup Peeled and cubed Butternut Squash (I think I used closer to 3 cups because I love it so much!)
  • 1 Tbsp Vegetable Oil
  • 1 cup Black Beans, drained and rinsed
  • 1/2 cup Sour Cream or Mexican Crema
  • 14 Corn Tortillas (I used Burrito Sized Whole Wheat Tortillas – about 6)
  • 2 cups Shredded Colby Jack Cheese
  • 1/4 cup Cojita Cheese, crumbles
  • 1/4 cup Cilantro, minced
  • Sour Cream to topping

Directions:

For Chipotle Enchilada Sauce –

Peel and quarter onion. Add it to a food processor, along with the chipotle pepper, and garlic. Process until it is finely chopped.

In a dutch oven, heat the canola oil over medium heat. Cook onion mix,stirring frequently for 90 seconds, or until tender. Stir in the chili powder, cumin, sugar, and salt. Pour in the tomato sauce and water, stirring to combine, and bring to a simmer. Add in the chicken, cover and simmer for 30 minutes, or until tender (you can shred it easily with two forks). While the chicken simmers, move to the next step.

Preheat the oven to 400 degrees. Line a small rimmed baking sheet with foil. Place squash on the pan, and drizzle with the oil, seasoning with salt and pepper. Roast for 12-15 minutes, or until it is tender. Set it aside.

Remove the chicken from the enchilada sauce and shred it, either with two forks or in a mixer with a paddle attachment.

Increase the oven temp to 425 degrees, and grease a 13×9 inch baking dish. In the mixing bowl, combine the chicken, squash, beans and sour cream, stirring together to combine. Season with salt and pepper to taste. Add 2/3 cup of the enchilada sauce from the pan into the mixture. Spoon the mixture into the tortillas and wrap them up. Place them seam side down in the baking dish. Repeat until all the tortillas are used. Bake for 10 minutes, to crisp up the tortillas. Pour the remaining enchilada sauce over the enchiladas, and then sprinkle the cheese over the top. Bake another 20 minutes, or until the sauce and cheese are melted and bubbling.

To serve, top with sour cream, cilantro, and green onions.

Lightly adapted from Maya Wilson’s Alaska From Scratch Cookbook – http://www.alaskafromscratch.com/