Need to feed a crowd? With this chipotle butternut squash and black bean chicken enchilada recipe is 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.
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 chipotle chicken enchilada 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.
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.