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Easy Butternut Squash Enchilada Casserole

Easy Butternut Squash Enchilada Casserole
  • Prep 10 min
  • Total 60 min
  • Servings 6

A meatless flavor-packed layered Mexican casserole with black beans, corn, salsa, butternut squash and tons of cheese! ...MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 1
    Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes. Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix. Simmer for 25-35 minutes or until the butternut squash is soft.
  • 2
    Preheat the oven to 350ºF.
  • 3
    Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish. Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle. 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. Cover with aluminum foil.
  • 4
    Bake for 30 minutes, then 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
1500mg
63%
Potassium
440mg
13%
Total Carbohydrate
45g
15%
Dietary Fiber
9g
36%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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