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Black Bean, Squash and Chicken Enchilada's

This dish was inspired by a burrito I once had, and friends who showed me that there were other ways of doing things(in the kitchen).

Heat oven to 350.

1 Tbsp olive oil
1 delicata squash, peeled, seeded and diced
1 1/2 cups shredded roasted chicken
1 1/2 cups cooked black beans, rinsed and drained if canned
1 1/2 cups extra sharp cheddar cheese, reserve 1/2 cup for the top
1/2 cup sour cream
10-12 small corn tortillas
olive oil for tortillas ~ 2 Tbsp
2 cups enchilada sauce

Heat olive oil in a medium pan, add diced squash and cook until golden and tender. About 10 minutes, stir often. Remove from heat. Add black beans and chicken, cheese and sour cream. Stir to combine. Set aside.

In a small pan heat a little olive oil. Place a tortilla in the pan, after 30 seconds flip and let the heat and oil soften the tortilla. Put the warm tortilla in a 9x13 inch baking dish. Add about 1/3 cup filling and flip so the seam is on the bottom. Repeat until all tortillas are filled and arranged. Pour the enchilada sauce over all the tortillas. Sprinkle with cheese. Cover with foil. Bake for 45 minutes, removing foil for the last 10 minutes.

Serve with cilantro, sour cream, and hot sauce.


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