Best Butternut Squash Enchiladas Recipes

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BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Butternut Squash and Black Bean Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper
1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
  • One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
  • Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

BUTTERNUT SQUASH ENCHILADAS



Butternut Squash Enchiladas image

When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 13

1 medium butternut squash (3-1/2 to 4 pounds)
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 can (10 ounces) enchilada sauce, divided
8 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat Mexican cheese blend, divided

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.

Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.

BUTTERNUT SQUASH ENCHILADAS



Butternut Squash Enchiladas image

My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)

Provided by Elizabeth

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 13

8 (5 inch) corn tortillas
½ unpeeled butternut squash, seeded
½ cup water
2 tablespoons olive oil
1 clove garlic, minced
¼ onion, chopped
2 cups chopped fresh spinach
4 sun-dried tomatoes, chopped
1 cup enchilada sauce
¼ cup crumbled goat cheese
¼ cup crumbled cotija cheese
2 tablespoons chopped cilantro leaves, for garnish
¼ cup sour cream, for topping

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  • Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  • Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 46.2 g, Cholesterol 21.9 mg, Fat 18 g, Fiber 7.4 g, Protein 10.4 g, SaturatedFat 6.7 g, Sodium 428.6 mg, Sugar 5.4 g

ROASTED BUTTERNUT SQUASH AND SOY CHORIZO ENCHILADAS



Roasted Butternut Squash and Soy Chorizo Enchiladas image

This is a tasty variation on enchiladas! My version is vegetarian with soy chorizo, but it could easily be switched out for regular chorizo or taco-seasoned ground beef. Save time and work by buying pre-cubed bags of butternut squash. This is a mildly spicy dish, so you can cool it down a little by topping with sliced avocado and a dollop of plain Greek yogurt or sour cream.

Provided by blackberry

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h25m

Yield 10

Number Of Ingredients 11

2 ½ cups butternut squash, cut into 1/2-inch cubes
⅓ cup chopped sweet onion
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste
1 cup soy chorizo, crumbled
3 tablespoons chopped fresh cilantro, divided
1 ½ cups green salsa
⅓ cup plain Greek yogurt, or more to taste
10 corn tortillas
2 cups shredded Mexican cheese blend
1 large avocado - peeled, pitted, and sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
  • Roast in the preheated oven until tender, about 20 minutes.
  • Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
  • Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
  • Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
  • Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 23.1 g, Cholesterol 30.5 mg, Fat 17.5 g, Fiber 4.6 g, Protein 11.3 g, SaturatedFat 7.4 g, Sodium 432.6 mg, Sugar 3.1 g

BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE



Butternut Squash Enchiladas With Tomatillo Sauce image

This is a great alternative to the traditional meat or cheese enchiladas. It originally came from a restaurant called Villa Creek in No Cal. You can use tomatillo sauce off the shelf, but I don't think it's as good then. This can be frozen after assembly for use later and is worth the time required to make it.

Provided by Zetty66

Categories     Vegetable

Time 1h55m

Yield 2-3 enchiladas, 6-8 serving(s)

Number Of Ingredients 16

1 lb tomatillo
2 1/2 cups chicken stock or 2 1/2 cups broth
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
1 jalapeno, sliced
1 tablespoon sugar
1/2 teaspoon black pepper
1/3 cup butter
4 tablespoons flour
1 medium butternut squash (2 pounds)
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup yellow onion, diced
1/2 cup fresh corn, uncooked (frozen okay)
3 cups monterey jack cheese, grated
1 dozen corn tortilla

Steps:

  • TO PREPARE THE SAUCE:.
  • Peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.
  • Place tomatillos in a food processor along with chicken stock, cilantro, green onion, jalapeno and puree (you may need to divide this to fit in your processor).
  • Transfer to saute pan and simmer over med-low heat.
  • Stir in sugar and pepper.
  • In a small saucepan melt the butter and whisk in the flour to make a roux.
  • Add roux to sauce for desired thickness, salt to taste.
  • Set aside.
  • TO PREPARE THE SQUASH FILLING:.
  • Preheat oven to 400 degrees.
  • Cut squash in half lengthwise to clean out seeds.
  • Place in small baking dish cut side up in one half inch of water and cook until soft (40-50 min).
  • Let cool and spoon out meat (can be done a day ahead).
  • Heat olive oil in a large saute pan over medium heat. Add garlic, onions and saute 2-3 minute until translucent.
  • Mix in squash and corn and set aside.
  • TO ASSEMBLE ENCHILADAS:.
  • Quickly dip the tortillas in some of the enchilada sauce to soften them.
  • Place a spoon or two of the squash mixture on a tortilla along with some cheese and roll up.
  • Repeat, placing enchiladas side by side until baking dish is full.
  • Top enchiladas with sauce and a little cheese.
  • Bake at 350 degrees for 15-20 minutes.

BUTTERNUT SQUASH & MUSHROOM ENCHILADAS



Butternut Squash & Mushroom Enchiladas image

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 12 servings

Number Of Ingredients 14

12 oz. VELVEETA, cut into 1/2" cubes, divided
1 jar (16 oz.) tomatillo salsa
1/4 cup extra virgin olive oil, divided
1 white onion, finely chopped
1 clove garlic, finely chopped
1-1/2 lb. butternut squash, peeled, cut into 1/2" pieces (about 2 cups)
2 tsp. TACO BELL® Reduced Sodium Taco Seasoning Mix
1/4 tsp. freshly ground black pepper
4 cups shiitake mushrooms, thinly sliced
12 (6-inch) corn tortillas, warmed
1/4 cup red onion, thinly sliced
1 fresh jalapeño pepper, thinly sliced into rounds
1/2 bunch fresh cilantro, chopped
1 lime, cut into wedges

Steps:

  • Preheat oven to 400°F.
  • In a microwave-safe bowl, add 8 oz. of cubed VELVEETA and microwave on HIGH for 1 min. Remove from microwave and stir in salsa.
  • In a large sauté pan over medium high heat, heat 2 Tbsp. of olive oil. Add onion and garlic and cook for 1 min. Add squash, taco seasoning, and lower heat to medium; season with pepper. Cover and let cook until squash is tender, about 15 min. Remove and set aside in a medium bowl.
  • In the same pan, increase heat to medium high and heat remaining olive oil. Add mushrooms and cook until crispy, about 10 min. Remove mushrooms and stir into enchilada filling. Stir in ½ cup of salsa verde sauce. In a 9x13" casserole dish, spread ¼ cup of salsa verde sauce.
  • Place ¼ cup of filling onto the center of each tortilla, then roll up and place seam side down in the casserole dish. Pour 1-1/2 cups of salsa verde sauce over enchiladas, top with remaining cubed VELVEETA and bake for 25 min. Remove from oven and garnish with red onion, jalapeño, cilantro, and lime wedges.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

CANDICE'S BUTTERNUT SQUASH ENCHILADAS



Candice's Butternut Squash Enchiladas image

Butternut squash enchiladas, vegetarian-friendly.

Provided by Hustlerose

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 10

1 butternut squash - peeled, halved lengthwise, and seeded
¼ cup vegetable oil for frying, or as needed
12 corn tortillas
1 (28 ounce) can enchilada sauce
½ teaspoon ground cinnamon
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ (15 ounce) can black beans, rinsed and drained
⅓ cup chopped fresh cilantro
1 cup shredded Colby-Jack cheese

Steps:

  • Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.
  • Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.
  • Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.
  • Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.
  • Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 58.9 g, Cholesterol 21.8 mg, Fat 12.5 g, Fiber 10.7 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 829.8 mg, Sugar 5 g

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Butternut Squash and Black Bean Enchiladas image

Number Of Ingredients 10

2 cups Cubed Butternut Squash
1 tablespoon Olive Oil
1 Red Bell Pepper
1 Poblano Pepper
1/2 Yellow Onion (chopped)
1 can Black Beans
2 cups Red Enchilada Sauce
2 cups Kale (chopped)
6 Corn Tortillas (six inch)
8 ounces Cheese (shredded)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Toss the cubed butternut squash in the olive oil and spread in a single layer on a baking sheet. Bake for 30 minutes.
  • Add the chopped peppers and onion to the same pan as the butternut squash and let bake another 15 minutes. Remove from the oven and set aside.
  • To make the enchiladas:
  • Spread about 3 tablespoons of enchilada sauce evenly along the bottom of an 8"x8" glass baking dish. Add a layer of tortillas. Next add all of the roasted squash mixture, ½ of the kale and ~1/3 of the cheese. Next, add another layer of tortilla and then the beans and the rest of the kale. Add the rest of the cheese, another layer of tortilla and top with the sauce. (See GIF below!)
  • Cover with foil and bake for 35 minutes. Remove foil and sprinkle with a little more cheese if you have it and bake, uncovered for another 10 minutes or until bubbly and cheese on top has melted.

BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE



BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE image

Categories     Bake     Vegetarian     Casserole/Gratin     Squash

Yield 6 people

Number Of Ingredients 18

2 1/2 lb butternut squash, halved
2 tbsp olive oil
1/4 cup chopped onion
1 tbsp minced garlic
1 cup frozen corn kernels
1/2 cup black beans
12 6 inch corn tortillas
1 1/2 cups crumbled feta (8 oz)
1 1/2 cups jack cheese (8 oz)
12 6 inch corn tortillas
1/3 cup chopped green onion tops
16 oz tomatillo sauce or picante sauce
1/2 cup canned chicken broth
Garnishes
sour cream
20 small chopped black olives
1/2 cup cilantro chopped
1/2 cup chopped green onion tops

Steps:

  • Set oven at 400. Cut butternut squash in half and remove seeds. Butter cut side and place in baking pan. Bake about 45 minutes until soft. Cool and spoon cooked squash into bowl. Discard skin. This may be done in advance. Heat oil in a heavy large skillet. Add onion and garlic. Saute on low until very soft. Mix squash, corn and beans into onion mixture. Season with salt and pepper. Warm tortillas in microwave until soft. Place 1 heaping tablespoon of squash mixture into each tortilla. Top with a tablespoon of crumbled feta and roll. Place fold side down in a 9 X 11 greased baking pan. Mix tomatillo sauce with chicken broth to thin it if needed. When the pan is full top enchiladas with tomatillo sauce (or picante sauce). Spread the Jack cheese on top and place in a 350 degree preheated oven for about 20 minutes or until enchiladas are hot. Top each serving with cilantro, green onions, sour cream and chopped black olives.

BUTTERNUT SQUASH AND SPINACH ENCHILADAS



BUTTERNUT SQUASH AND SPINACH ENCHILADAS image

Categories     Cheese     Casserole/Gratin     Fall

Number Of Ingredients 14

1/2 butternut squash cut into large cubes
120g old cheddar cheese grated
Black pepper
1/2 tsp cumin
1/4 tsp ground ginger
1 tbsp olive oil
1 clove garlic chopped
1/2 onion roughly chopped
120g tinned chopped tomatoes
1/2 tsp balsamic vinegar
4 corn tortillas
100g cooked spinach
Small handful coriander chopped
Seasonal salad leaves

Steps:

  • Preheat oven to 425 steam the squash for 10-12 mins Once squash is tender transfer to bowl and mash roughly Stir in 1/3 of cheese pepper cumin and ginger. Heat 1/2 the oil and saute garlic and onion for 5 mins over medium high heat. Add tomatoes vinegar then reduce to low. Lightly oil baking dish. Lie tortilla wraps and spoon a 1/4 of squash mashed down the middle followed by a 1/4 of the spinach then roll over to seal. Repeat for the other three wraps and line them up in dish. Pour tomato sauce over the tortillas and sprinkle, the remaining cheese on top, place in oven and cook for 10-15 mins until cheese is bubbling. Sprinkle on the coriander and serve immediately with salad.

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