Skillet Enchiladas

Enchilada sauce

1/4 cup butter
1/4 cup all-purpose flour
2 cans stewed tomatoes pureed in blender
1 to 2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Kosher salt and freshly ground black pepper, to taste

Make a roux with butter and flour. Add rest if ingredients and simmer until thick.

2 chicken breast cooked and cubed
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
salt and pepper, to season I oven elated mine but you could skillet cook them.
1 medium yellow onion, diced
3 cloves of garlic minced
1 jalapeno, seeded and diced
1 - 15 ounce can black beans, rinsed and drained
10 yellow corn tortillas, cut into thick strips
2 cups red enchilada sauce
1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
cilantro and low-fat sour cream, for serving

INSTRUCTIONS
Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add everything but 1/2 of the cheese and mix. 
Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce!