Jessica's Chicken Enchiladas

Hey!  I made up a recipe tonight to up some stuff in the house and to employ some ideas from two different recipes, neither of which I had more than a few of the required ingredients.  It turned out AWESOME!  Here it is!

Preheat oven to 425.  Stir together:

Half a roast chicken, shredded

1 1/2 c or so shredded cheddar cheese

1/2 zucchini, shredded

(This will be the filling for the tortillas.)

Blend in a chopper or processor:

4 cloves garlic

1 1/2 c diced tomatoes

1 7oz can enchilada sauce

1 cup butternut squash, roasted and peeled

1 tsp chili powder

 Pour an even layer of the sauce mixture over the bottom of a small oven pan.  I didn't have the smaller enchilada-size tortillas, so I ended up filling and rolling three burrito-size tortillas. Lay in the filled tortillas and pour remaining sauce over them to cover.  Sprinkle a little cheddar on there and bake for about 25, 30 minutes.  Let sit for 5 and EAT!  Was totally good.  A little sweet from the squash, but spicy from the enchilada sauce.  I'm very impressed with myself.  Art ate all of his, too.