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.
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.
