For Chipotle Enchilada Sauce

1. Peel and quarter onion. Add it to a food processor, along with the chipotle pepper, and garlic. Process until it is finely chopped.
2. In a dutch oven, heat the canola oil over medium heat. Cook onion mix, stirring frequently for 90 seconds, or until tender.
3. Stir in the chili powder, cumin, sugar, and salt. Pour in the tomato sauce and water, stirring to combine, and bring to a simmer.
4. Add in the chicken, cover and simmer for 30 minutes, or until tender (you can shred it easily with two forks). While the chicken simmers, move to the next step.
5. Preheat the oven to 400 degrees. Line a small rimmed baking sheet with foil.
6. Place squash on the pan, and drizzle with the oil, seasoning with salt and pepper. Roast for 12-15 minutes, or until it is tender. Set it aside.

For Enchiladas

1. Remove the chicken from the enchilada sauce and shred it, either with two forks or in a mixer with a paddle attachment.
2. Increase the oven temp to 425 degrees, and grease a 13×9 inch baking dish.
3. In the mixing bowl, combine the chicken, squash, beans and sour cream, stirring together to combine. Season with salt and pepper to taste.
4. Add 2/3 cup of the enchilada sauce from the pan into the mixture. Spoon the mixture into the tortillas and wrap them up. Place them seam side down in the baking dish. Repeat until all the tortillas are used.
5. Bake for 10 minutes, to crisp up the tortillas.
6. Pour the remaining enchilada sauce over the enchiladas, and then sprinkle the cheese over the top.
7. Bake another 20 minutes, or until the sauce and cheese are melted and bubbling.
8. To serve, top with sour cream, cilantro, and green onions.