Butternut Enchilada Casserole Is Healthy, Easy to Make, and So Satisfying

A handful of supermarket shortcuts make this lighter take on enchiladas a breeze to throw together.

 Prep Time: 30 mins Total Time: 1 hr 25 mins Servings: 6 servings

Enchiladas are a beloved Mexican dish typically made by stuffing a corn tortilla with a meat or cheese filling and rolling it. In this easy vegetable enchilada recipe, instead of rolling, corn tortillas are layered in a baking dish to save on prep time.

A medley of roasted veggies, including store-bought cubed butternut squash (more time saved!), gets a smoky twist from chipotle chile powder. Then it’s tossed with red onion, poblano chile, red bell pepper, and black beans before the layering begins with tortillas, enchilada sauce, and cheese. Don’t miss out on the fresh toppings—they balance out the recipe perfectly.

If you’re looking for less of a kick, use Monterey Jack or Mexican blend shredded cheese instead of pepper Jack, and sub in a mild chili powder for the chipotle chile powder.


  • 2 Tbsp olive oil
  • 1 tsp chipotle chile powder (or regular chile powder)
  • 1 tsp sweet or smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 13-oz. pkg. cubed butternut squash (about 2 1/2 cups)
  • 1 chopped red bell pepper
  • 1 chopped poblano chile
  • 3/4 cup chopped red onion (from 1 onion)
  • 1 15-oz can black beans, drained and rinsed
  • 15 5 1/2-inch corn tortillas
  • 2 cups (16 oz) red enchilada sauce, divided
  • 6 oz. pepper Jack cheese, shredded (about 1 1/2 cups), divided
  • Cooking spray
  • Sliced avocado, chopped fresh cilantro, and jalapeño slices, for topping (optional)


  1. Preheat oven to 400°F. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano, and onion; toss to coat.

  2. Transfer to a large baking sheet lined with parchment paper; spread in a single layer. Bake until vegetables are tender, 25 to 30 minutes. Transfer to a large bowl and stir in beans.

  3. Cut 12 tortillas in half. Pour 1/2 cup enchilada sauce over bottom of an 8-inch square baking dish. Arrange 8 tortilla halves over sauce, overlapping as needed, with flat edges of tortillas against sides of dish. Place 1 whole tortilla in center to cover. Spoon half of vegetable mixture over tortillas. Sprinkle with 1/2 cup cheese.

  4. Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3/4 cup enchilada sauce. Top with remaining vegetable mixture and sprinkle with 1/2 cup cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3/4 cup enchilada sauce and sprinkle with remaining 1/2 cup cheese. Cover with aluminum foil lightly coated with cooking spray.

  5. Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5 to 10 minutes. Top with avocado, cilantro, and/or jalapeño slices, if desired.

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