Chicken and Butternut Squash Tortilla
These Chicken and Butternut Squash Tortillas are a hearty, flavorful twist on a classic tortilla. Juicy chicken, tender roasted squash, pinto beans, avocado, and queso fresco are tucked into warm flour tortillas for a satisfying homemade meal
Equipment
- Large skillet
- Baking sheet
- Parchment paper or silicone baking mat
- Pizza cutter or pastry wheel
- Cutting Board
- Sharp Knife
- Spatula
- Toothpick
Ingredients
- 2 shallots
- 3 cloves garlic
- 1 tablespoon butter
- 2 pounds chicken breasts trimmed
- Ground black pepper to taste
- 1 butternut squash
- Pinto beans fresh or canned
- Onion slices
- Canola oil spray
- Salt to taste
- 2 flour tortillas
- Queso fresco
- Sour cream
- Avocado
Instructions
- Peel and chop the shallots and garlic.
- Melt the butter in a skillet over medium-high heat, then cook the chicken with 1 chopped shallot and 2 chopped garlic cloves. Season with ground pepper and cook until the chicken is done.
- Cut and clean the butternut squash, then cube it into evenly sized pieces. Season with pepper and cook in the same skillet, adding the remaining shallot and garlic. Cook until the squash is tender when pierced with a toothpick.
- Heat the pinto beans with onion slices until hot. Use fresh or canned beans according to preference.
- Cut the two tortillas into chips with a pizza cutter or pastry wheel. Arrange on a baking sheet, spray both sides with canola oil, season with salt if desired, and bake for 3–4 minutes per side, checking until crisp.
- Heat a clean skillet over medium heat without butter or spray. Place one tortilla in the skillet and brown lightly on both sides, being careful not to overcook it so it remains flexible.
- Slice the cooked chicken and layer it onto each tortilla with the butternut squash and shallots, pinto beans, avocado slices, and queso fresco.
- Top with sour cream, fold the tortilla around the filling, and serve with the homemade tortilla chips.
Notes
- Cook the chicken thoroughly before slicing and assembling.
- Cut the squash into similar-sized cubes so it cooks evenly.
- Do not over-brown the flour tortillas, or they can become too hard to fold.
- Canned pinto beans can be used for convenience, or you can prepare the beans from scratch.