Squash Enchilada Casserole Recipes

EASY BUTTERNUT SQUASH ENCHILADA CASSEROLE

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.

BLACK BEAN & BUTTERNUT SQUASH ENCHILADA CASSEROLE

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!

BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
• Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
• Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
• Bake in the oven until heated through and cheese is melted, about 40 minutes.

SUMMER SQUASH ENCHILADAS

Steps:

• In a skillet, saute onion and garlic in oil until tender. Add squash and saute until tender. Add chicken and chilies; heat through. , In a saucepan, melt butter. Add flour, chili powder, salt and pepper; stir to form a smooth paste. Gradually add milk, stirring constantly. Cook until sauce comes to a boil; cook an additional minute until thickened. Add 1/3 cup sauce to chicken mixture; mix well. Place 1/3 to 1/2 cup chicken mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Spread remaining sauce on top. , Cover and bake at 400° for 25 minutes. Uncover; sprinkle with tomatoes and remaining cheese. Return to the oven for 5 minutes. Serve with sour cream.

BUTTERNUT SQUASH ENCHILADAS

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.

EASY BUTTERNUT SQUASH ENCHILADA CASSEROLE RECIPE - (4.5/5)

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.