Butternut Squash Mexican Enchilada Casserole
yield: 8
total time: 58 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion sliced
- 2 cloves garlic minced
- 3 cups butternut squash cubed
- 15 ounces black beans rinsed and drained
- 1 cup salsa
- 2/3 cup water
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups kale leaves baby
- 3 cups cooked chicken rotisserie is great!
- 2 cups cheese shredded Mexican four-, blend
- 14 ounces enchilada sauce
- 4 tortillas corn or flour -- we like whole wheat flour
Nutrition
- Calories : 490 calories
- Carbohydrate : 45 grams
- Cholesterol : 75 milligrams
- Fat : 22 grams
- Fiber : 9 grams
- Protein : 31 grams
- SaturatedFat : 9 grams
- Sodium : 1440 milligrams
- Sugar : 7 grams
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