Butternut Squash Mexican Enchilada Casserole
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An easy, layered Mexican Enchilada Casserole recipe filled with chicken, roasted butternut squash, kale, and black beans. Baked in an enchilada sauce with melty cheese and tortillas. It’s a crowd-pleaser and a family favorite that also happens to be healthy too!
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This Mexican Enchilada Casserole with Butternut Squash is so easy, so flavorful, so healthy… so delicious. It’s on fall repeat at our house.
After a hearty weeknight dinner, this casserole has seen multiple duty meals. Honestly, I’ve been lunching on it all week long.
Ingredients
Vegetables: onion, garlic, 3 cups cubed butternut squash, and baby kale leaves.
Pantry: enchilada sauce (I love this homemade recipe, but store-bought works good too), black beans, salsa, tortillas (I like whole wheat but any, including corn tortillas work).
Protein: 3 cups cooked chicken (rotisserie is wonderful or any leftover chicken you have – you can also make some especially in the Instant Pot), and Mexican shredded cheese.
Spices: ground cumin, chili powder, salt, and pepper. Add heat with additional cayenne or throw in a jalapeno pepper or two!
Frequently Asked Questions
Yes! Cooked and shredded pork or beef would also be delicious.
Sure, any seasonal yellow or orange squash with a good flavor would be super tasty in this recipe!
I usually garnish this chicken enchilada casserole with fresh cilantro, red pepper flakes and a few dollops of sour cream. Diced avocado or guacamole, salsa or queso fresco (or feta) would also work really well. If it goes on nachos, it should work on this casserole!
You Might Also Enjoy
- Leftover Chicken Enchiladas with Mexican Cheese
- Butternut Squash Chili with Beef and Beans
- Simple Butternut Squash Soup with Thyme
- Creamy Instant Pot Butternut Squash Mac and Cheese
- Healthy Chicken Ramen with Butternut Squash
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Butternut Squash Mexican Enchilada Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion sliced
- 2 cloves garlic minced
- 3 cups butternut squash cubed
- 15 oz. can black beans rinsed and drained
- 1 cup salsa
- 2/3 cup water
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 3 – 4 cups baby kale leaves
- 3 cups cooked chicken rotisserie is great!
- 2 cups shredded Mexican four-cheese blend
- 1 14 oz. can enchilada sauce
- 4 tortillas corn or flour — we like whole wheat flour
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook the onions until soft, about 5 minutes, add the garlic and cook for another minute. Then add to the skillet the raw butternut squash cubes, salsa, water, cumin, and chili powder. Simmer for 12 to 15 minutes or until the butternut squash is fork-tender. Stir in the drained and rinsed black beans
- Preheat the oven to 350°F.
- In a 9×13-inch casserole dish, spread 1/4 of the enchilada sauce in the bottom. Lay 2 tortillas, overlapping, on top of the sauce. Then spread half of the butternut squash, black bean filling over the tortillas. Layer 1/2 of the chicken and baby kale leaves over the filling. Spread half of the remaining enchilada sauce over that and sprinkle with the shredded cheese.
- Repeat that layer one more time.
- Cover the casserole with foil and bake for 30 minutes in the preheated oven. Remove the foil and bake another 8 to 10 minutes, or until the cheese is melted and the sauce is bubbly. Let sit 5 minutes before cutting into squares and serving.
- Garnish with fresh cilantro, red pepper flakes, sour cream, avocados…. or anything else that sounds delicious!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.