EASY BUTTERNUT SQUASH ENCHILADA CASSEROLE
A meatless flavor-packed layered Mexican casserole with black beans, corn, salsa, butternut squash and tons of cheese!
Provided by The Daring Gourmet
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Begin by gathering your ingredients.
- Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes.
- Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix.
- Simmer for 25-35 minutes or until the butternut squash is soft.
- Preheat the oven to 350°F.
- Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish.
- Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle.
- Spread half of the filling over the tortillas, then pour half of the remaining enchilada sauce over it, then sprinkle with cheese. Repeat the layers; place two more tortillas over the cheese, add the remaining filling, pour the remaining enchilada sauce over, and top with the remaining cheese.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 8-10 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro. Serve with sour cream if desired.
Nutrition Facts : Calories 410.4, Carbohydrate 53.6 g, Cholesterol 28.9 mg, Fiber 9.5 g, Protein 16.5 g, SaturatedFat 6.4 g, ServingSize 1 Serving, Sodium 1486.0 mg, Sugar 8.9 g
BUTTERNUT SQUASH ENCHILADAS
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
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
BLACK BEAN & BUTTERNUT SQUASH ENCHILADA CASSEROLE
Enjoy this veggie filled, protein packed Black Bean & Butternut Squash Enchilada Casserole - all your favourite Tex-Mex, enchilada flavours without all of the hassle of filling and rolling individual tortillas. Simply alternate between layers of sauce, filling, cheese and tortillas then bake and enjoy! | Gluten Free + Vegetarian
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 55m
Number Of Ingredients 17
Steps:
- Preheat your oven to 375°F/190°C.
- Heat the olive oil in a large, skillet over a medium heat. Add the onion, bell peppers and garlic and cook 5-7 minutes until beginning to soften.
- Stir in the butternut squash and continue to cook another 8-10 minutes until squash begins to soften. Add a tablespoon or so of water to the pan if it starts to look a little dry. Make sure to stir often to keep things from burning.
- Lower the heat to medium-low and stir in the jalapeños, beans, corn and combine until well mixed.
- Add 2 cups of the enchilada sauce (saving one cup for later) and the cream cheese. Mix until the enchilada sauce and cream cheese are fully combined and coating the beans and veggies. Remove the skillet from the heat.
- Lightly grease a 13x9inch casserole dish. Spread 1/2 cup enchilada sauce across the bottom of the dish.
- Arrange 12 tortilla halves (or 6 whole tortillas) across the bottom of the dish. Make sure to arrange the tortillas so the the entire bottom of the dish is covered.
- Spoon half of the butternut squash filling in an even layer over the tortillas then top with 1/2 cup grated cheese.
- Repeat steps 2 & 3: Arrange 12 tortilla halves evenly over the filling. Top with the remaining half of the filling, then cover with 1/2 cup grated cheese.
- Top the cheese covered filling with the remaining tortilla halves. Pour the remaining 1/2 cup enchilada sauce over the tortillas. Use the back of a spoon to evenly spread the sauce over the top. Top with the remaining 1 cup cheese.
- Cover the dish with foil, then bake 20 minutes. Remove the foil from the dish and bake uncovered a final 10 minutes until the cheese is melted and bubbly.
- Remove from the oven and serve warm with your preferred toppings and enjoy!
EASY BUTTERNUT SQUASH ENCHILADA CASSEROLE RECIPE - (4.5/5)
Provided by Katecooks
Number Of Ingredients 14
Steps:
- Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes. Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix. Simmer for 25-35 minutes or until the butternut squash is soft. Preheat the oven to 350ºF. Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish. Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle. Spread half of the filling over the tortillas, then pour half of the remaining enchilada sauce over it, then sprinkle with cheese. Repeat the layers; place two more tortillas over the cheese, add the remaining filling, pour the remaining enchilada sauce over, and top with the remaining cheese. Cover with aluminum foil. Bake for 30 minutes, then uncover and bake for another 8-10 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro. Serve with sour cream if desired.
BUTTERNUT SQUASH ENCHILADAS
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
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.
EASY BUTTERNUT SQUASH CASSEROLE
This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.
Provided by Patricia McElroy
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h55m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.
- Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.
- Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.
- Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 38.9 g, Cholesterol 39.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 30.7 g
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