Butternut squash chicken enchilada bake recipe

Butternut squash Chicken enchilada is a delightful and unique twist on the traditional enchilada bake. Made with roasted butternut squash cubes, black beans, fresh cilantro, and a layer of melted cheese, this recipe is sure to impress your dinner guests.

To start, roast 2 cups of cubed butternut squash in the oven on a baking sheet at 375 degrees Fahrenheit for 20-25 minutes or until the squash is tender and lightly browned. While the butternut squash is roasting, heat one tablespoon of olive oil in a pan over medium heat. Add two cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Add one pound of cooked and shredded chicken to the pan along with one tablespoon of chili powder and season with salt to taste. Pour in one cup of green enchilada sauce and one cup of chicken stock. Simmer the mixture for 5-10 minutes until the sauce has thickened.

To assemble the casserole, start by greasing a 9×13-inch casserole dish. Spread a layer of enchilada sauce on the bottom of the dish, followed by a layer of corn tortillas. Add a layer of roasted butternut squash cubes, followed by a layer of black beans, and a layer of the chicken mixture. Repeat the layers until all of the ingredients have been used, ending with a layer of tortillas.

Spread a layer of salsa over the top of the tortillas, followed by a layer of grated cheese. Bake the casserole in a preheated oven at 375 degrees Fahrenheit for 20-30 minutes or until the cheese is melted and bubbly.

Garnish with fresh cilantro and chopped green onion before serving. Serve with sour cream and tortilla chips for a delicious and satisfying weeknight dinner. This Butternut squash Chicken Enchilada is a great way to use up leftover roasted squash and chicken while offering a unique and flavorful take on classic enchiladas.

Butternut squash Chicken Enchilada

If you’re a fan of Tex-Mex cuisine and love the warm, comforting flavors of a classic casserole dish, then you won’t want to miss out on this Butternut squash Chicken Enchilada recipe. Packed with wholesome ingredients that are loaded with flavor and nutrients, this dish is perfect for a cozy weeknight dinner or for feeding a crowd on a chilly fall evening.

To start, you’ll roast a generous amount of butternut squash in the oven until it’s tender and lightly browned. This is an essential step for achieving that caramelized, sweet flavor that pairs so well with the savory taste of the enchilada sauce. Once your squash is roasted, you’ll move on to sautéing some fresh garlic in olive oil, before adding in shredded chicken, chili powder, and your sauce of choice.

The chicken and sauce mixture is simmered until it’s perfectly thickened and ready to layer in with the roasted butternut squash and black beans. These ingredients add a creamy, earthy texture to the casserole dish, while also providing a healthy boost of fiber and vitamins.

Assembly is simple and forgiving – you’ll start by spreading a layer of enchilada sauce in the bottom of your casserole dish, followed by a layer of tortillas. You’ll add generous layers of the roasted squash, chicken mixture, and bean mixture, topping each layer with a bit of melty cheese and more enchilada sauce. Once all the layers are in, the casserole is baked in the oven until heated through and gooey with a blanket of extra cheese.

This Butternut squash Chicken Enchilada recipe is incredibly versatile and can be customized for your preferences or dietary needs. Swap in corn tortillas for flour tortillas if you’re gluten-free, or swap out the chicken for tofu or roasted vegetables for a vegetarian version. The layers of fresh cilantro and green onion give the dish an extra burst of fresh flavor and visual appeal, while dollops of sour cream and crunchy tortilla chips make it irresistibly indulgent.

Whether you’re a busy mom looking for a healthy, satisfying meal for your family, or a foodie who loves trying new spins on classic dishes, this Butternut squash Chicken enchilada is sure to become a staple in your recipe repertoire. Give it a try and see how this dish can warm you up from the inside out!


The key to a delicious and filling Butternut Squash Chicken Enchilada Bake is the combination of carefully chosen ingredients. From the roasted butternut squash to the flavorful enchilada sauce, each component of the dish contributes to its overall taste and texture.

The recipe calls for a generous amount of butternut squash, which is high in vitamins A and C, fiber, and potassium. Once roasted, the squash becomes tender and caramelized, imparting a sweet, nutty flavor that complements the tangy and savory notes of the enchilada sauce.

To add protein and flavor to the dish, shredded chicken is sautéed in olive oil with garlic and chili powder. The chicken is then simmered in chicken stock and enchilada sauce until thickened, creating a rich and creamy filling for the casserole.

In addition to the butternut squash and chicken, black beans are also added to the mix. The beans provide a meaty texture and a boost of fiber and protein, making this dish a filling and nutritious meal.

To create layers of flavor, green onion, fresh cilantro, and sour cream are used as toppings. These ingredients add a bright and fresh note to the dish, while also balancing out the richness of the cheese and enchilada sauce.

Speaking of cheese, sharp cheddar cheese and Mexican cheese are used in different parts of the recipe to create a melty and gooey texture that is irresistible.

Overall, the combination of these ingredients has a perfect harmony – the tender butternut squash and chicken add heartiness, the black beans add substance, and the cilantro, cheese, and sour cream provide balance and contrast. This Butternut Squash Chicken Enchilada Bake is a perfect weeknight dinner that can be customized to your taste preferences, whether you prefer adding some heat with jalapeños or replacing the chicken with tofu for a vegetarian twist.


After gathering your ingredients, preheat your oven to 375°F. Next, place your cubed butternut squash onto a baking sheet and drizzle with a tablespoon of olive oil. Season with salt and pepper, then roast in the preheated oven for 20-25 minutes or until tender and caramelized.

Meanwhile, in a large skillet over medium-high heat, sauté your shredded chicken in a tablespoon of olive oil with minced garlic and chili powder for 3-5 minutes until slightly browned. Add in 1 cup of chicken stock and 1 cup of green enchilada sauce, then let simmer for 8-10 minutes until thickened.

In a separate bowl, mix together 1 cup of black beans and 1 cup of roasted squash. Set aside.

To assemble the casserole, spread a thin layer of enchilada sauce onto the bottom of a 9×13-inch casserole dish. Next, layer corn tortillas on top of the sauce, cutting them to fit as necessary. Spoon some of the chicken mixture onto the tortillas, followed by a layer of the squash and black bean mixture.

Continue layering with tortillas, chicken mixture, and squash mixture until all ingredients are used up. Top with a generous layer of grated cheese, both sharp cheddar and Mexican cheese. Cover with aluminum foil and bake for 30-35 minutes.

Remove the foil from the dish and continue to bake for 10-15 minutes until cheese is melted and bubbly. Let the dish cool for 15-20 minutes before serving. Garnish with chopped green onion, fresh cilantro, sour cream, and tortilla chips, if desired.

This butternut squash chicken enchilada bake is a great weeknight dinner option that is both filling and nutritious. The combination of roasted squash, sautéed chicken, black beans, and layers of cheese is sure to satisfy even the pickiest of eaters. Don’t be afraid to customize the dish by adding your own favorite toppings and spices. With its ease of preparation and delicious flavors, this casserole is sure to become a family favorite.

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