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.
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.
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.
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!
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- 4 large tomatoes, diced
- 2 (15) ounce cans diced tomatoes
- 4 garlic cloves, minced
- 1 large onion, diced
- 1 cup canola oil
- 1 tablespoon chipotle chili powder
- 1/2 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 2 cups butternut squash, diced
- 1 tablespoon olive oil
- 1 can black beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1 cup enchilada sauce
- 8 ounces pepper jack cheese, shredded
- 16 homemade flour tortillas
- Make the enchilada sauce. Place 1 cup oil in large dutch oven and heat until hot. Add garlic and onions and cook over medium heat for 2 minutes or until onions are soft. Stir in chicken broth, tomatoes with their juices, chili powder, cumin, salt, and pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
- Roast butternut squash in roasting pan with 1 tablespoon olive oil, seasoned with salt and pepper to taste for 20 minutes, or until squash is soft and begun to caramelize around the edges. Remove the squash from the oven and stir in the black beans, chopped cilantro, and 1 cup of enchilada sauce.
- 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 casserole baking dish (13x9x2 inches). Pour remaining sauce over enchiladas; sprinkle with remaining cheese.
- Cook uncovered in 350 degree oven for 15 minutes, or until cheese is melted.
Amount Per Serving: Calories: 567 Total Fat: 41g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 41mg Sodium: 742mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 8g Sugar: 7g Sugar Alcohols: 0g Protein: 18g