Butternut Squash Chicken Tacos

This turned out to be the main dish for Betania’s birthday dinner. It was ending up to be a low-protein menu so I decided to add chicken to the mix. A good thing about this recipe is that you can omit the chicken if needed and it’s a great vegetarian dish. I ate the left-overs the next day without the tortilla, and it made for a good meal. If I had planned for this in the beginning I would’ve made it with rice instead of roasted veggies.  

1 Roasted Chicken

Or 

1 Garlic Clove, minced 

3 c. Chicken Broth 

8 Chicken breasts

1/4 c. Water 

1 Red Onion

1 10 oz. can Enchilada Sauce

1/2 tea. Cumin

1/2 tea. Cinnamon 

1/4 tea. Chipotle

1 Butternut Squash, halved 

1 can Corn

1/2 tea. Sea Salt

1 can Black Refried Beans

1 Lime

Cilantro 

12 Corn Tortillas (Gluten Free)

• Pre-heat oven to 350
• Heat large pot on medium heat  
• Add Broth and Garlic and bring to a boil
• Add Chicken, reduce heat and cover for about 30 
• ( Start here if you are using a Roasted chicken) 
• Remove Chicken and shred, using two forks
• In large pan, saute Onion and add Enchilada Sauce, Water, Chicken, Spices and simmer
• In Medium sauce pan, heat Corn 
• In separate pan, heat Black Beans
• Cut Squash in half and place face up on baking pan
• Place in oven and bake for 45 mins, or until tender
• Remove and spoon over Corn and add Salt and stir
• Spoon Chicken mixture into Tortilla, top with Squash mixture, then Beans and Cilantro and Lime.

Serves 8-12

Gluten Free, No Refined Sugar, No Butter, Can be Vegetarian