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Chicken Enchilada Bake with Butternut Squash & Black Beans
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 4 cups cubed butternut squash
- 2 tbsp. olive oil
- 2 cooked chicken breasts, chopped
- 1/2 onion, diced
- 1 green pepper, diced (keep a few tablespoons reserved raw for sprinkling on top)
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 398 ml. can black beans, drained and rinsed
- 1 cup salsa
- 3 10 inch sprouted grain tortillas
- 1 cup sour cream
- 1 cup enchilada sauce
- 2 cups shredded cheese
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 430 % Daily Value *
- Total Fat: 19 g 28.79%
- Saturated Fat: 6 g 30.62%
- Trans Fat: 0 g %
- Cholesterol: 55 mg 18.47%
- Sodium: 744 mg 31.01%
- Calcium: 348 mg 34.82%
- Potassium: 176 mg 5.02%
- Magnesium: 0 mg 0%
- Iron: 3 mg 15.68%
- Zinc: 0 mg 0%
- Total Carbohydrate: 42 g %
- Dietary Fiber: 6 g 23.82%
- Sugar: 2 g
- Protein: 27 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 12.64%
- Vitamin C 0.05%
- Vitamin D 3.34%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables0
- Exchange - Lean Meat3
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total1 oz-eq
