Butternut Squash and Chicken Enchilada Casserole

A savory and hearty dish combining diced butternut squash, skinless chicken thighs, onions, broccoli, and enchilada sauce, topped with shredded Mexican cheese.

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Step 1

chop onions and cut up broccoli florets into thin pieces

Step 2

dice chicken thighs and Butternut squash. season chicken as desired

Step 3

place broccoli, onions, Butternut squash in pan, season with some salt and mix

Step 4

add seasoned chicken on top and spray a bit of oil (chicken is on top so juices can drip onto the vegetables below)

Step 5

place in oven pre-heated at 450 for about 45 mins to an hour, covered with aluminum foil (the layers make the time to cook through be longer)

Step 6

after about or after Butternut is tender mix in the enchilada sauce, and sprinkle cheese on top

Step 7

lower temperature to 415 and place back in oven uncovered for 15-20 mins