A firm family favorite, these butternut squash enchiladas are super tasty and easy to make! The roasted butternut squash and spices create an amazing family dinner.

a casserole dish of butternut squash enchiladas with cilantro on top.

Enchiladas are always a winner for dinner  in my house. They fall into the same league as spaghetti and meatballs, pot pie and beef stew. These are all comfort foods and perfect for easy fall weeknight dinners. There’s always enough to feed the family and usually a little left over for lunch the next day. The key ingredient is obviously the butternut squash and using it to create that rich, creamy sauce to go over the enchiladas. The squash must be roasted to make that magic flavor but it takes no time at all and well worth the effort.

I made my butternut squash enchiladas vegetarian but you can easily add some protein such as chicken or shrimp, they’re still going to be delicious. I filled mine with a blend of rice, black beans and cheese along with some of my favorite spices like cumin, garlic, cayenne and oregano.

Are butternut squash enchiladas easy to make?

Yes they are! Once you have the sauce made, the basics of making enchiladas is making sure you have the ingredients prepped so all you need to do is fill and roll! That’s the fun part. Keep the tortillas nice and tight after you roll them and place them into your prepared oven safe dish. A 9 x 13 inch is usually the size I always use. This will easily feed the family with a small amount left for lunch the next day! Making the sauce takes a little bit of time but it’s well worth it. My butternut squash pasta sauce follows the same method for pureeing the squash.

can I use corn or flour tortillas?

You can use both but corn tortillas will be easier to work with if they are heated. If not, they can tend to crack as you roll them. I use flour tortillas mainly because of this reason, they’re are much easier to roll even though corn tortillas are more traditional for enchiladas.

best dish to make my butternut squash enchiladas in?

I’ve seen enchiladas being made in various dishes from skillets to casserole dishes. I recommend using a standard 9 x 13 inch oven safe dish.

Prepping the squash

Begin by peeling the squash and then slicing in half. Scoop out the seeds from the base part and then cut the squash into cubes about an inch in size. The larger the cubes are the longer they will take to cook so smaller is better.

can I switch the black beans to another kind?

You can use any other kind of bean that you prefer. Pinto and kidney beans are a great substitute.

butternut squash enchiladas on a plate with fresh cilantro and Mexican crema

more butternut squash recipes

Butternut Squash Enchiladas

Course: Main Course
Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 230kcal
Author: foodnessgracious
Delicious and creamy butternut squash enchiladas topped with cheese and filled with black beans and rice.
Print Recipe


  • 1 pasillo chili
  • 1 large butternut squash 2-2 1/2 pounds
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ cup cilantro
  • 2 ½ cups vegetable stock
  • 1 large onion, diced
  • 4 oz can diced green chili's
  • 2 15 oz cans black beans, drained
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • ½ tsp cayenne
  • 1 tsp paprika
  • 1 tbsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 ¾ cups cooked rice
  • 4 cups grated Monterey jack cheese
  • 7 8 inch flour tortillas


  • Char the pasillo chili over the flame of a gas burner until well burned. Transfer to a ziplock bag and let it steam.
  • Preheat the oven to 400°F.
  • Peel the butternut squash and dice into small cubes. Transfer to a bowl.
  • Add the oil, salt and pepper to the squash and toss well to coat. Transfer to a foil lined baking tray and bake in the oven for 30 minutes or until the squash are soft when pierced.
  • Scoop the roasted squash into a high speed blender or food processor.
  • Peel the blackened skin from the chili and add the chili to the blender with the cilantro. Blend on high speed.
  • Gradually add the vegetable stock until the squash has turned into a sauce. If it seems to thick to pour (like a pasta sauce) add more stock.
  • In a large pan, sauté the onion until soft, about 3 minutes. Add the diced green chilis and black beans.
  • Add the garlic, cumin, cayenne, paprika, oregano, salt and pepper to the pan and stir well.
  • Spread ¼ cup of the sauce over the base of your baking dish and set aside.
  • Lay one tortilla on a cutting board and add ¼ cup of rice, ¼ cup beans and ¼ cup cheese.
  • Roll the tortilla up tightly and place into the baking dish, seam side facing down.
  • Repeat this process with the remaining tortllas. If you have any beans or rice left you can squeeze them in at the ends of the tortillas already in the pan.
  • Pour your butternut squash sauce, about 2 ½ cups, over the tortillas and then sprinkle the remaining 2 cups cheese on top.
  • Place the tortillas in the oven uncovered and bake for 30-35 minutes and the cheese and sauce are bubbling around the edges.
  • Serve with more cilantro and a drizzle of Mexican crema.


Serving: 1g | Calories: 230kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 1172mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg