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

Enchiladas are a precious 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 meal to save money on prep time.
An assortment of roasted veggies, including store-bought cubed butternut squash (more time saved!), gets a smoky twist from chipotle chile powder. It’s tossed with red onion, poblano chile, red bell pepper, and black beans before the layering starts with tortillas, enchilada sauce, and cheese. Don’t miss out on the fresh garnishes– they balance out the dish perfectly.
2 Tbsp olive oil

1 tsp chipotle chile powder (or routine 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 sliced red bell pepper.

1 sliced poblano chile.

3/4 cup chopped red onion (from 1 onion).

1 15-oz can black beans, drained pipes 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.

Chopped avocado, sliced fresh cilantro, and jalapeño slices, for topping (optional).

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.
Transfer to a big baking sheet lined with parchment paper; spread in a single layer. Bake up until veggies hurt, 25 to 30 minutes. Transfer to a large bowl and stir in beans.

Arrange 8 tortilla halves over sauce, overlapping as needed, with flat edges of tortillas versus sides of meal. Place 1 entire tortilla in center to cover. Spoon half of veggie mixture over tortillas.

Organize 8 more tortilla halves and 1 more whole tortilla in exact same way. Cover with 3/4 cup enchilada sauce. Leading with remaining veggie mixture and spray with 1/2 cup cheese. Repeat with remaining 8 tortilla halves and 1 entire tortilla. Cover with staying 3/4 cup enchilada sauce and sprinkle with remaining 1/2 cup cheese. Cover with aluminum foil gently covered with cooking spray.

Bake till heated through and cheese is melted, about 25 minutes. Eliminate foil and bake up until bubbly, 5 to 10 minutes. Leading with avocado, cilantro, and/or jalapeño slices, if preferred.

Leave a Reply

Your email address will not be published. Required fields are marked *