4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoons chili powder
1 (15-ounce) can black beans, rinsed and drained
8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
2 cups green enchilada sauce (preferably homemade)
2-3 cups cooked, cubed chicken
1/4 cup chopped cilantro
6 ounces (1 1/2 cups) shredded Monterey Jack cheese
In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using. Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder.
Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.
Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.
Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through. Add additional salt and pepper to taste, if needed. Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.