Small Batch Acorn Squash and Chicken Enchiladas

If you’re on the hunt for a fresh way to include winter squash into your weekly meal planning, these Small Batch Acorn Squash and Chicken Enchiladas are a definite ‘must try’.

Acorn Squash Filling

The filling is a combination of roasted acorn squash and precooked chicken breast ( leftover grilled or rotisserie chicken works great!), roasted acorn squash + tomatoes + spices + grated cheese.

The star of the show is definitely the roasted, seasoned acorn squash. Simply toss the sliced acorn squash with spices and oil, place with tomatoes onto a rimmed baking sheet and bake until fork tender.

Cream Cheese Enchilada Sauce

The Cream Cheese Enchilada Sauce is a handy + delicious recipe to be familiar with and adds a level of luxury with very little effort.

Combine sauce ingredients, heat over medium low, stirring continuously. Bring to a low simmer, stirring to melt cheese. Continue simmering to thicken. Set aside until enchilada assembly time.

Assemble & Bake

This small batch recipe that makes 6 acorn squash + chicken enchiladas is just a matter of fill, roll, place and bake.

The acorn squash is an absolutely glorious addition to this enchilada recipe. It’s slightly sweet and creamy texture is the perfect partner to the warm Mexican spices, chicken and cheeses!

Small Batch Acorn Squash and Chicken Enchiladas

enchilada filling

• 1/2 acorn squash, deseeded and sliced 1/2″ thick*
  • 1 t cumin
  • 1 t chili powder
  • 1/2 t paprika
  • 1/4 t pepper
  • 1/2 t Mexican oregano
  • 1/2 t kosher salt
  • 1/4 c vegetable oil
• 3 oz cherry tomatoes
• 1 1/2 c cooked chicken breast, chopped
  • 1/4 t cumin
  • 4 oz cream cheese
  • 1/4 t chili powder
  • 1/4 t kosher salt
  • 8 oz shredded jack cheese
• 6 corn tortillas, warmed in microwave
• 4 oz grated Colby Jack cheese for topping

enchilada cheese sauce

• 4 oz cream cheese
• 1 c heavy whipping cream
• 4 oz grated Colby Jack or Monterey Jack cheese
• 1/2 t kosher salt
• 1/4 t pepper

Preheat oven to 400°. In a large bowl, toss squash slices and cherry tomatoes in cumin chili powder, paprika, pepper, Mexican oregano, kosher salt vegetable oil.

Spread squash onto a rimmed baking sheet and bake for 12-15 minutes until squash is tender. Remove peel from roasted squash and use 1 c roasted squash for the filling. (reserve remainder roasted squash for another use)*

In a medium mixing bowl, combine filling ingredients with 1 c roasted (peeled) squash.

Combine sauce ingredients, heat over medium low, stirring continuously. Bring to a low simmer, stirring to melt cheese. Continue simmering to thicken.

Pour approximately 1 1/2 c of cheese sauce into the bottom of a prepared 10″ x 7″ baking dish.

Fill each corn tortilla with about 1/2 c filling, roll and place into the baking dish (seam side down).

Top with remaining sauce, taking care to let sauce ooze between the enchiladas and around the edges. Sprinkle with remaining grated cheese and bake 20 minutes, until bubbly.

Makes 6 enchiladas.

Want another winning weeknight casserole? Try my Tater Tot Casserole