Easy Butternut Squash Enchilada Casserole

Name: Easy Butternut Squash Enchilada Casserole
Prep time: 10 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 package (20 oz or 3 cups) pre-cut butternut squash cubes; 1 package (6 oz or 3 cups) shredded Mexican four-cheese blend; 1 can (15 oz) black beans, rinsed and drained; 3/4 cup corn; 1 1/2 cups salsa; 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix; 2/3 cup water; 1/2 teaspoon salt; 1 2/3 cups from 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce; 4 8-inch whole wheat flour tortillas; Sliced green onions, chopped fresh cilantro for garnish; Sour cream for serving

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The Daring Gourmet

Updated Oct 18, 2023

Easy Butternut Squash Enchilada Casserole

Prep Time 10 min
Total 60 min
Servings 6
Ingredients 15

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Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 package (20 oz or 3 cups) pre-cut butternut squash cubes
1 package (6 oz or 3 cups) shredded Mexican four-cheese blend
1 can (15 oz) black beans, rinsed and drained
3/4 cup corn
1 1/2 cups salsa
1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
2/3 cup water
1/2 teaspoon salt
1 2/3 cups from 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
4 8-inch whole wheat flour tortillas
Sliced green onions, chopped fresh cilantro for garnish
Sour cream for serving

Instructions

Step
1

Begin by gathering your ingredients.
Step
2

Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes.
Step
3

Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix.
Step
4

Simmer for 25-35 minutes or until the butternut squash is soft.
Step
5

Preheat the oven to 350°F.
Step
6

Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish.
Step
7

Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle.
Step
8

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.
Step
9

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.