Easy And Healthy Butternut Enchilada Casserole Recipe

Making these enchiladas is easy because we use some tricks from the supermarket.

Enchiladas are a yummy Mexican dish. Usually, you put meat or cheese in a corn tortilla, roll it up, and cook it. In this easy veggie enchilada recipe, we save time by layering the tortillas in a baking dish instead of rolling them.

We mix roasted veggies, like pre-cut butternut squash from the store (saving more time!), with chipotle chile powder for a smoky flavor. We add red onion, poblano chile, red bell pepper, and black beans. Then, we layer the tortillas, enchilada sauce, and cheese in a baking dish. Don’t forget the fresh toppings—they make the dish just right.

If you don’t want it too spicy, use Monterey Jack or Mexican blend shredded cheese instead of pepper Jack. Also, use mild chili powder instead of chipotle chile powder.

Ingredients For Butternut Enchilada Casserole:

• 2 tablespoons olive oil
• 1 teaspoon chipotle chile powder (or regular chile powder)
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 package (13 ounces) cubed butternut squash
• 1 chopped red bell pepper
• 1 chopped poblano chile
• 3/4 cup chopped red onion
• 1 can (15 ounces) black beans, drained and rinsed
• 15 small corn tortillas
• 2 cups (16 ounces) red enchilada sauce, divided
• 6 ounces pepper Jack cheese, shredded (about 1 1/2 cups), divided
• Cooking spray
• Optional toppings: sliced avocado, chopped fresh cilantro, and jalapeño slices

Directions For Butternut Enchilada Casserole :

1. Preparation:
   • Preheat the oven to 400°F.
   • In a large bowl, mix olive oil, chile powder, paprika, cumin, and salt.
   • Add butternut squash, red bell pepper, poblano, and red onion to the bowl. Toss to coat.
2. Roasting Veggies:
   • Transfer the vegetable mixture to a large baking sheet lined with parchment paper, spreading it in a single layer.
   • Bake for 25 to 30 minutes or until the vegetables are tender.
3. Assembling Layers:
   • Cut 12 tortillas in half.
   • Pour 1/2 cup enchilada sauce into an 8-inch square baking dish.
   • Arrange 8 tortilla halves over the sauce, overlapping as needed, with flat edges against the sides of the dish.
   • Place 1 whole tortilla in the center to cover.
   • Spoon half of the roasted vegetable mixture over the tortillas and sprinkle with 1/2 cup cheese.
4. Building Layers (Continued):
   • Repeat the layering process with the remaining tortillas, enchilada sauce, vegetable mixture, and cheese.
   • Cover the dish with aluminum foil lightly coated with cooking spray.
5. Baking:
   • Bake for 25 minutes until heated through and the cheese is melted.
   • Remove the foil and bake for an additional 5 to 10 minutes until bubbly.
6. Optional Toppings:
   • Top with sliced avocado chopped fresh cilantro, and/or jalapeño slices according to your preference.

No.	Ingredients	Instructions
1	2 tbsp olive oil	Preheat the oven to 400°F. Mix oil, chipotle chile powder, paprika, cumin, and salt in a large bowl.
2	1 tsp chipotle chile powder	Add cubed butternut squash, chopped red bell pepper, chopped poblano chile, and chopped red onion to the bowl. Toss to coat. Transfer to a baking sheet and bake for 25-30 minutes until tender.
3	1 tsp sweet or smoked paprika	Cut 12 tortillas in half. Pour 1/2 cup enchilada sauce into an 8-inch square baking dish.
4	1 tsp ground cumin	Arrange 8 tortilla halves over the sauce, overlapping as needed, with flat edges against the sides of the dish. Place 1 whole tortilla in the center. Spoon half of the vegetable mixture over tortillas and sprinkle with 1/2 cup cheese.
5	1/2 tsp kosher salt	Repeat the layering process with the remaining tortillas, enchilada sauce, vegetable mixture, and cheese. Cover with foil coated with cooking spray.
6	1 13-oz. pkg. cubed butternut squash	Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until bubbly.
7	1 chopped red bell pepper	Top with sliced avocado, chopped cilantro, and/or jalapeño slices if desired.
8	1 chopped poblano chile
9	3/4 cup chopped red onion (from 1 onion)
10	1 15-oz can black beans, drained and rinsed
11	15 5 1/2-inch corn tortillas
12	2 cups (16 oz) red enchilada sauce, divided
13	6 oz. pepper Jack cheese, shredded (about 1 1/2 cups), divided
14	Cooking spray
15	Sliced avocado, chopped fresh cilantro, and jalapeño slices, for topping (optional)

Precautions:

• Use oven mitts when handling hot baking dishes.
• Be cautious while cutting and chopping ingredients to avoid accidents.

Leftovers and Storage:

• Refrigerate leftover enchiladas in an airtight container within two hours of cooking.
• To reheat, place individual portions in the microwave or oven until warmed through.
• Enchiladas can be frozen for longer storage. Wrap them tightly in plastic wrap and aluminum foil.

Savor the conclusion of your culinary masterpiece – a plateful of pure yumminess! Every bite is a delightful journey through flavors, leaving you craving more. Your taste buds will thank you for this delicious adventure! 🍽️✨ #FoodJoy #YummyFinale