Butternut Squash Enchilada Casserole Recipe | Yummly
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Butternut Squash Enchilada Casserole

MAKING THYME FOR HEALTH(23)
Wanda Pontillo: "I loved it! I used homemade enchilada sauce and i…" Read More
14Ingredients
80Minutes
290Calories
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Butternut Squash Enchilada Casserole

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Ingredients

US|METRIC
6 SERVINGS
  • 1 butternut squash (medium sized, peeled and diced, approx. 2 and 1/2 lbs)
  • 1 yellow onion (sliced)
  • 1 poblano pepper (cored and sliced)
  • 2 jalapenos (cored and sliced)
  • 2 Tbsp. oil (high heat, such as sunflower oil)
  • 2 tsp. cumin powder
  • pepper
  • salt
  • 15 oz. black beans (drained and rinsed)
  • 1/2 cup cilantro (chopped)
  • 1 cup baby spinach leaves (fresh, optional)
  • 2 cups salsa (or enchilada sauce)
  • 8 corn tortillas (small or 6 large, ; cut into quarters*)
  • 1/2 cup shredded Mexican cheese
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    NutritionView More

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    290Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories290Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol10mg3%
    Sodium1060mg44%
    Potassium910mg26%
    Protein12g24%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber11g44%
    Sugars6g12%
    Vitamin A180%
    Vitamin C40%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(23)

    Reviewer Profile Image
    Wanda Pontillo 3 months ago
    I loved it! I used homemade enchilada sauce and it was delicious
    Reviewer Profile Image
    Angie a year ago
    This was really good even my picky eater liked it. I added extra spinach and pre microwaved the squash so it would need to be in the oven as long. I will make it again.
    Reviewer Profile Image
    Jennifer Daniels 2 years ago
    #2 made: didn't used the squash - subbed a bag of chipotle vegan crumbles, used 2 small sweet onions, only half the peppers called for, jalapeno black beans, almond flour tortillas, 2 garlic cloves, a blend of different vegan cheeses (2 cups), and a blend of spicy and tomatillo salsa. Keith and I loved it! #1 First attempt: SUPER good! A number of subs: red onion for the yellow only 1 jalepeno instead of 2 (for Dad, ugh) a blend of beans, instead of just black I added 4 cloves of garlic to roast in the veggies and Manchego cheese instead of Mexican. Would def make this again!!!
    Reviewer Profile Image
    Aharrington 2 years ago
    So delicious!!! So many amazing flavors going on in this casserole.
    Reviewer Profile Image
    Ally 2 years ago
    Came out really good!! I used red enchilada sauce for mine. Such an easy weeknight dinner.
    Reviewer Profile Image
    Yumidie Yum 2 years ago
    Good recipe for a heathy life style
    Reviewer Profile Image
    Livingston 2 years ago
    So much flavor in this all in one dish. I substituted small yellow and red peppers for the poblano and while the vegetables cooked in the oven I cooked one pound of ground turkey seasoned with cumin to mix with the vegetables after their initial roasting. This took a little longer than planned to prepare so next time will make this on a weekend.
    Reviewer Profile Image
    Kissee 2 years ago
    I added a pound of hamburger and used the green enchilada sauce as someone else recommended. I should have added some olives and will the next time I make it. It really was a nice change and everyone loved it.
    Reviewer Profile Image
    Linda Sinemus 2 years ago
    It was pretty good with a few changes. I added more sweet peppers since I didn’t have the poblanos. I thinly sliced 2 jalapeños for some heat as well. And I added 2 cups of salsa verde to the top layer, because it seemed a little dry for a casserole. And I probably used more cheese than called for. All in all it was good.
    Reviewer Profile Image
    Wendi Mott 2 years ago
    this was fabulous. we subbed enchilada sauce for the salsa, but it still turned out amazing!
    Reviewer Profile Image
    Karen 2 years ago
    This recipe is incredibly easy and delicious but healthy as well. Used Trader Joe’s cubed butternut squash to save time and substituted canned diced green chilis for poblano and jalapeno peppers. Followed advice to toast corn tortillas under broiler and they came out perfect! My family said these enchiladas were superior to our favorite Mexican restaurant. My teenage grandson wants me to make them every week!
    Reviewer Profile Image
    Hannah Lykins 2 years ago
    I used green enchilada sauce instead of salsa and it was delicious!
    Reviewer Profile Image
    Rashika Mishra 2 years ago
    It turned out great and wow it was heavy.. Instead of the tortillas I used wheat chapatis ( Indian bread) and replaced the butternut squash with leftover pumpkin from Halloween.
    Reviewer Profile Image
    Heather Ferrell 2 years ago
    Turned out great ! Love the flavors and so easy to put together :) I added some shredded rotisserie chicken. I saw a comment about putting tortilla on the top for some crunch . I forgot my middle layer of tortillas so I cut up it up into slices or it onto of the cheese 🧀! Nice crunch , just make sure you keep an eye on them once they are as crispy as you like . Cover with foil so they don’t burn 🙂 Great recipe so flavorful . Thank you
    Reviewer Profile Image
    reagan 2 years ago
    Easy and very tasty!
    Reviewer Profile Image
    Gretchen Soutear 2 years ago
    Outstanding Vegetarian entree. I forgot to include the last layer of vegetable mix which caused the tortillas to be crunchy which was a pleasant texture addition. Other layers had plenty of vegetables to cover my error! It will be a part of my regular menu rotation and I will probably exclude the last layer of vegetables increasing them in the other 2 layers to get the crunch!
    Reviewer Profile Image
    Ceci Gross 2 years ago
    Very good. Made it with shredded chicken and no spinach. Did 2 layers instead of 3 so fewer tortillas. Garnished with avocado, cilantro and sour cream.
    Reviewer Profile Image
    Wall 2 years ago
    It was pretty good. The butternut squash actually went pretty well in it.
    Reviewer Profile Image
    Adam 3 years ago
    Wow, so delicious and so filling. A great recipe!
    Reviewer Profile Image
    graciegirl821 .. 3 years ago
    Forgot the spinach and wish I had the green, but still super good. Added mushrooms because I had them already. Very yummy.
    Reviewer Profile Image
    Bobbijo Powers 3 years ago
    It’s baking in the oven now and it smells great! I forgot the beans but I think it’ll still be tasty
    Reviewer Profile Image
    L 4 years ago
    Very good weeknight meal. Will serve to vegetarian friends. Flavors were good. I used a green chili salsa and topped w a red taco sauce to add a mild spice. I also used a low fat Mexican cheese blend and a pepper jack shredded cheese. I also used avocado oil for more omegas.
    Reviewer Profile Image
    Natalie Gaytan 5 years ago
    My favorite recipe to make with butternut squash

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