Lätt Skilletterad Butternut Squash Kyckling Enchiladas

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1. 1
   Preheat the oven to 400° F.
2. 2
   In a large oven-safe skillet, combine the onion, chicken, butternut squash, paprika, garlic powder, and sage, and season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.
3. 3
   Remove from the heat. Using two forks, shred the chicken in the sauce. Mix in the cream cheese.
4. 4
   Arrange the tortillas on top of the chicken, then top with cheese. Bake for 10-15 minutes until the cheese is melted.
5. 5
   Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and toasted pumpkin seeds.