Chipotle Butternut Squash Enchiladas have that smoky flavor combined with a nice heat and sweet butternut flavor. Add the black beans and cover with a red enchilada sauce and cheese and you have a delicious casserole to serve your family.


Chipotle Butternut Squash Enchiladas

Chipotle Butternut Squash Enchiladas


Most of my readers are aware that Grumpy turns his nose up at Mexican Food.  But, if you’re here for the first time, you don’t know that!  I don’t understand his dislike.  Probably much like his inability to understand my dislike of his boxed shells and cheese!  I love a good Mexican meal.  As a matter of fact, when I was home last weekend, the one place I went out to eat was the Cactus Cantina in Potsdam.  I needed their Chili Relleno.  Badly.


Chipotle Butternut Squash Enchiladas

Anyhow, that explains how I was able to take these enchilada’s to lunch for 3 days after eating them for dinner. Grumpy was a good sport and he ate a serving for dinner, but that was all he ate. I knew better than to say we were having leftovers for dinner the next night! ha ha.  That was just fine and dandy with me though.


Chipotle Butternut Squash Enchiladas

I will continue to feed my butternut squash obsession and look for new and different and equally delicious ways to serve it. However, I will definitely make these again. Just the filling itself is good enough to sit down and eat a bowl of it! I’m thinking it would make a great omlette filling also as well as burrito! If you love butternut squash and have yet to try it as enchiladas, then I suggest you don’t hold off on trying it any longer. I know I wish I hadn’t!

Chipotle Butternut Squash Enchiladas

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 servings


  • 4 large tomatoes, diced
  • 2-15 ounce cans diced tomatoes
  • 1/2 elephant garlic, minced
  • 1 large onion, diced
  • 1 cup canola oil
  • 1 tablespoon Chipotle Chili Powder
  • 1/2 tablespoon dried Cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken broth
  • 2 cups butternut squash, diced
  • 1 tablespoon canola oil
  • 1 can black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • 1 cup enchilada sauce
  • 8 ounces pepper jack cheese, shredded


  1. Roast butternut squash in roasting pan with 1 tablespoon canola oil, seasoned with salt and pepper to taste. About 20 minutes
  2. Make Enchilada sauce. Place 1 cup oil in large dutch oven and heat until hot. Add garlic and onions and cook over medium heat until onions are soft. Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano and pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour
  3. To make filling, roast butternut squash with 1 tablespoon canola oil, salt and pepper to taste, until tender. About 20 minutes. Remove from oven and stir in 1 can black beans, chopped cilantro, and 1 cup of enchilada sauce.
  4. To prepare the enchiladas, Dip each tortilla into sauce to coat both sides (this is what will make the edges nice and crispy!). Spoon 2 Tablespoons filling onto each tortilla, top with 1 tablespoon cheese. Roll tortilla around filling. Place seam sides down in ungreased rectangular baking dish. 13x9x2 inches. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cook uncovered in 350 degree oven until cheese is melted, about 15 minutes.
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