Chipotle Butternut Squash Enchiladas

Chipotle Butternut Squash Enchiladas have that smoky flavor combined with a nice heat and sweet butternut flavor. Add the black beans and cover with a red enchilada sauce and cheese and you have a delicious casserole to serve your family.

 

Chipotle Butternut Squash Enchiladas

Chipotle Butternut Squash Enchiladas

 

Most of my readers are aware that Grumpy turns his nose up at Mexican Food.  But, if you’re here for the first time, you don’t know that!  I don’t understand his dislike.  Probably much like his inability to understand my dislike of his boxed shells and cheese!  I love a good Mexican meal.  As a matter of fact, when I was home last weekend, the one place I went out to eat was the Cactus Cantina in Potsdam.  I needed their Chili Relleno.  Badly.

 

Chipotle Butternut Squash Enchiladas

 

Anyhow, that explains how I was able to take these enchilada’s to lunch for 3 days after eating them for dinner. Grumpy was a good sport and he ate a serving for dinner, but that was all he ate. I knew better than to say we were having leftovers for dinner the next night! ha ha.  That was just fine and dandy with me though.

 

Chipotle Butternut Squash Enchiladas

 

I will continue to feed my butternut squash obsession and look for new and different and equally delicious ways to serve it. However, I will definitely make these again. Just the filling itself is good enough to sit down and eat a bowl of it! I’m thinking it would make a great omlette filling also as well as burrito! If you love butternut squash and have yet to try it as enchiladas, then I suggest you don’t hold off on trying it any longer. I know I wish I hadn’t!

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Chipotle Butternut Squash Enchiladas
Yield: 8 servings

Chipotle Butternut Squash Enchiladas

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

The sweet heat in these Chipotle Butternut Squash Enhiladas makes this comfort food casserole absolutely craveable!

Ingredients

  • 4 large tomatoes, diced
  • 2 (15) ounce cans diced tomatoes
  • 4 garlic cloves, minced
  • 1 large onion, diced
  • 1 cup canola oil
  • 1 tablespoon chipotle chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken broth
  • 2 cups butternut squash, diced
  • 1 tablespoon olive oil
  • 1 can black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • 1 cup enchilada sauce
  • 8 ounces pepper jack cheese, shredded
  • 16 homemade flour tortillas

Instructions

  1. Make the enchilada sauce. Place 1 cup oil in large dutch oven and heat until hot. Add garlic and onions and cook over medium heat for 2 minutes or until onions are soft. Stir in chicken broth, tomatoes with their juices, chili powder, cumin, salt, and pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
  2. Roast butternut squash in roasting pan with 1 tablespoon olive oil, seasoned with salt and pepper to taste for 20 minutes, or until squash is soft and begun to caramelize around the edges. Remove the squash from the oven and stir in the black beans, chopped cilantro, and 1 cup of enchilada sauce.
  3. To prepare the enchiladas, Dip each tortilla into sauce to coat both sides (this is what will make the edges nice and crispy!). Spoon 2 Tablespoons filling onto each tortilla, top with 1 tablespoon cheese. Roll tortilla around filling.
  4. Place seam sides down in ungreased rectangular casserole baking dish (13x9x2 inches). Pour remaining sauce over enchiladas; sprinkle with remaining cheese.
  5. Cook uncovered in 350 degree oven for 15 minutes, or until cheese is melted.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 567Total Fat 41gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 31gCholesterol 41mgSodium 742mgCarbohydrates 35gFiber 8gSugar 7gProtein 18g

Nutrition information is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

17 Comments

  1. Leslie October 29, 2014 at 3:49 pm - Reply

    I'm loving all the new found things to do with squash. This looks yummy! Thanks for sharing!

  2. Mary Ellen October 29, 2014 at 4:26 pm - Reply

    These look so good! LOVE this recipe….

  3. Sandra Shaffer October 30, 2014 at 12:56 am - Reply

    These enchiladas sound amazing! I love all the flavors in your recipe, especially chipotle!

  4. Erica S (EricasRecipes.com) October 30, 2014 at 3:33 am - Reply

    These look so delicious and such a better alternative!

  5. Life Tastes Good October 30, 2014 at 4:34 am - Reply

    Butternut Squash and Black Beans were made for each other! They are so good together! I love this recipe (minus the chipotle – that is one flavor I have tried to like, but just can't!).

  6. Renee Paj October 30, 2014 at 1:37 pm - Reply

    I've got to give these a try! they sound so good!!

  7. Sheena @ Hot Eats and Cool Reads October 30, 2014 at 4:13 pm - Reply

    I love the ingredients in this recipe! So healthy and hearty! Thanks for sharing, Shelby!

  8. Rachael October 30, 2014 at 5:08 pm - Reply

    Oh no! I would die if my hubby did not like Mexican food. These look fantastic by the way.

  9. From Valeries Kitchen October 31, 2014 at 1:13 am - Reply

    I think I could easily eat with you every night of the week! These look amazing, Shelby. Love Mexican and totally love butternut squash.

  10. Carlsbad Cravings October 31, 2014 at 7:14 am - Reply

    I love Mexican and I love butternut squash – these look amazing! I love all the flavors, especially the chipotle!

  11. Sandra September 11, 2015 at 11:32 pm - Reply

    I’m obsessed with butternut squash too and I’m always looking for more ways to eat it! Can’t wait to make these enchiladas! Yummy!

  12. Carrie @Frugal Foodie Mama September 13, 2015 at 7:43 pm - Reply

    I have paired chipotle with pumpkin before, so I know that butternut squash would be good with it too! 🙂 These enchiladas look amazing!

  13. […] How about some roasted acorn squash enchiladas? I replace the roasted butternut squash with acorn squash in this recipe for Chipotle Butternut Squash Enchiladas. […]

  14. Anonymous October 9, 2019 at 8:01 pm - Reply

    5

  15. Susan Hayunga October 10, 2019 at 9:05 am - Reply

    Am I missing something? Where did the tortillas come from?

    • Shelby Law Ruttan December 21, 2019 at 11:43 am - Reply

      Hi Susan, my apologies, I am just seeing this comment come through. I added the tortillas to the ingredients list. Thank you for bringing this to my attention. ~Shelby

  16. […] Chipotle Butternut Squash Enchiladas […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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