Fustini's Oils and Vinegars
Chicken Enchilada Stuffed Squash

Add To Favorites

Chicken Enchilada Stuffed Squash

Reviews

This recipe does not have any reviews yet   be the first to write one

Chicken Enchilada Stuffed Squash



Ingredients

  • 2 small acorn squash, halved and seeded
  • 1 tablespoon Fustini's Chipotle olive oil
  • 1/2 white onion, diced
  • 1 small poblano chile pepper, seeded, diced
  • 1 garlic clove, grated
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 15-0z can red enchilada sauce
  • 2 1/2 cups shredded rotisserie chicken (skin removed)
  • 1/2 cup fresh cilantro, plus more for garnish
  • 2 cups shredded Mexican-blend cheese
  • sour cream, garnish

Directions

Step 1. 

Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.


Step 2. 

Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.


Step 3. 

Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More