Black Bean, Squash and Chicken Enchilada's

3  tablespoons		olive oil
3/4  cup		delicata squash, peeled, seeded and diced
1-1/2  cups		shredded roasted chicken
1/2  cup		cooked black beans, rinsed and drained if canned
1-1/2  cups		Monterey Jack Cheese
1/2  cup		sour cream
10  pieces		small corn tortillas
2  cups		enchilada sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Black Bean, Squash and Chicken Enchilada's ingredients. The serving size for any ingredient in Black Bean, Squash and Chicken Enchilada's may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat olive oil in a medium pan, add diced squash and cook until golden and tender. About 10 minutes, stir often. Remove from heat. Add black beans and chicken, cheese and sour cream. Stir to combine. Set aside.

In a small pan heat a little olive oil. Place a tortilla in the pan, after 30 seconds flip and let the heat and oil soften the tortilla. Put the warm tortilla in a 9x13 inch baking dish. Add about 1/3 cup filling and flip so the seam is on the bottom. Repeat until all tortillas are filled and arranged. Pour the enchilada sauce over all the tortillas. Sprinkle with cheese. Cover with foil. Bake for 45 minutes, removing foil for the last 10 minutes.

Serve with cilantro, sour cream, and hot sauce.