Healthy Chicken Enchilada Casserole with Spiralized Butternut Squash
This Healthy Chicken Enchilada Casserole with Spiralized Butternut Squash is made with an easy homemade enchilada sauce. It’s loaded with lots of healthy vegetables and has a slightly sweet and spicy (but not too spicy) flavor that the whole family will love!
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It is a variation of a quick and easy recipe I often do for my kids when I’m in a hurry. Normally I just throw together: black beans, chicken, a chipotle pepper in adobo sauce, onions, garlic, tomatoes and serve it in tortillas or wrap them up into burritos and air fry them. This time, however I decided to make a homemade enchilada sauce and put the mixture over spiralized butternut squash and turn it into a casserole. The results are delicious! Serve it with a dollop of my Jalapeño Cream.
One of my Gourmet Done Skinny Private Facebook members, Karen, requested healthy Mexican. She’s not a fan of super spicy so Karen, if you take out the chipotle pepper and chipotle powder this recipe will be perfect for you! I like the fact that you can control the heat very easily in this dish.
The great thing about this homemade enchilada sauce is that it hardly has any calories, and while you can substitute a canned sauce, the flavor won’t be nearly as good and it may have a ton of calories.
How do you make homemade enchilada sauce? Is it easy?
Making a homemade enchilada sauce is super easy and doesn’t really take that much time. Basically you toast the ancho chiles and guajillo chiles in a skillet for a few minutes, soak them in boiling water for about 20 minutes and use a food processor to grind them up with a few extra ingredients. That’s it!
Are Ancho chiles hot?
No, they Ancho chiles are not hot but have a mild heat. Dried chiles often have different names than their fresh beginnings. Poblanos peppers after dried become Ancho chiles. Jalapeño peppers after aged, dried, and smoked become Chipotle. Guajillo chiles come from the Mirasol chili. They are not as hot as a Jalapeño but sweeter and commonly used in authentic Mexican mole sauces.
Why do you toast the chiles and why put them in water?
Toasting the chiles in a dry pan or wok, helps to bring out the flavor. You only toast them for a few minutes, it doesn’t take long but makes a big difference in the flavor. I like to sauté the onions in the same pan so they pick up that flavor as well. After toasting you put them in boiling water to rehydrate them and make them soft.
Can you freeze homemade enchilada sauce?
Yes, you can freeze it for later use, which makes this recipe even easier to put together! Make a double batch of the sauce when you make it and freeze one for next time.
Can you substitute canned enchilada sauce?
Yes, you can but keep in mind the flavor won’t be nearly as good and it can add more points and/or calories. The great thing about this homemade enchilada sauce is that it hardly has any calories, and it’s delicious!
This Healthy Chicken Enchilada Casserole with Spiralized Butternut Squash is made with a homemade enchilada sauce. It’s loaded with lots of healthy vegetables and has a slightly sweet and spicy (but not too spicy) flavor that the whole family will love!
1 lb. of cooked chicken thighs, cut into bite sized pieces, or use rotisserie chicken or cooked chicken breasts shredded for less points