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Chipotle Butternut Squash Enchiladas Recipe

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4.1 from 8 reviews

These Chipotle Butternut Squash Enchiladas are a flavorful and satisfying vegetarian dish combining tender butternut squash, black beans, and smoky chipotle peppers in a rich red enchilada sauce, topped with melted cheese and fresh cilantro. Perfect for a cozy dinner, they are easy to prepare with a stovetop sauté of the filling and finished by baking to meld flavors and achieve a deliciously bubbly and cheesy topping.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Filling

  • 1 tsp oil
  • ¼ onion, diced
  • ½ tsp cumin powder
  • ½ tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp salt (more as needed)
  • 2 cups frozen butternut squash or sweet potato (about 2-10 oz bags; fresh roasted squash also works)
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup tomatoes, diced
  • 2-3 Tbsp chipotle peppers in adobo sauce (mashed with a fork)

For Assembly

  • 1 19 oz can red enchilada sauce
  • 1 cup shredded cheese
  • Chopped cilantro for topping

Instructions

  1. Preheat Oven and Heat Oil: Preheat your oven to 375ºF. In a large skillet, heat 1 teaspoon of oil over medium-high heat to prepare for sautéing the filling.
  2. Prepare Butternut Squash: If using frozen butternut squash, microwave it for about half the package suggested time to soften. Skip this step if using fresh roasted squash.
  3. Sauté Onions and Spices: Add the diced onion to the skillet and sauté for about 2 minutes until softened. Then add cumin, paprika, garlic powder, chili powder, and salt, stirring to combine.
  4. Add Remaining Filling Ingredients: Stir in the black beans, diced tomatoes, mashed chipotle peppers, and softened butternut squash. Sauté the mixture on medium heat for 4-6 minutes until fragrant and slightly mashed together to help with filling the tortillas.
  5. Prepare Baking Dish: Spread about ¼ cup of red enchilada sauce evenly on the bottom of a large baking dish to prevent sticking.
  6. Assemble Enchiladas: Spoon the filling onto tortillas, roll them up carefully without overstuffing to prevent cracking, and place them seam side down snuggly in the baking dish.
  7. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
  8. Bake: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly and the sauce is hot.
  9. Garnish and Serve: Remove from the oven and garnish with chopped cilantro. Serve hot with your favorite toppings and enjoy your Chipotle Butternut Squash Enchiladas!

Notes

  • You can use fresh roasted butternut squash instead of frozen for a richer flavor.
  • Adjust the amount of chipotle peppers according to your preferred spice level.
  • Feel free to substitute cheese with a vegan alternative to make this dish vegan-friendly.
  • If you like, add extra toppings like sour cream, avocado, or sliced jalapeños for added texture and flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://iamstarved.com/chipotle-butternut-squash-enchiladas-recipe/