Chicken Enchilada–Stuffed Acorn Squash | Savory
Combining cooked chicken with black beans and enchilada sauce turns into a hearty 5-ingredient dinner that’s perfect any night of the week.
Ingredients
- 2 medium acorn squash (about 2 lbs each)
- 2 cups shredded cooked chicken or rotisserie chicken
- 1 (10 oz) can enchilada sauce
- 1/2 (8 oz) pkg pepper Jack cheese, shredded, divided
- 1 (15.5 oz) can reduced-sodium black beans, drained and rinsed
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