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Butternut Squash Mexican Enchilada Casserole

yield: 8 total time: 58 minutes
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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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