Butternut Squash Enchiladas

Butternut Squash Enchiladas

43 Reviews 3 Pics
  • Prep

    1 h 5 m
  • Cook

    25 m
  • Ready In

    1 h 30 m
Recipe by  AllrecipesElizabeth

“My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)”

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Adjust Servings

Original recipe yields 4 enchiladas



  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  3. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  4. Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  5. Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

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Reviews (43)

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What a nice change from the usual enchilada! I made 2 minor changes, I subbed parmesan for the cotija and I omitted the cilantro garnish. This was a light but filling recipe that I expect to use often. Thanks for sharing.



This recipe sounded like a good idea, but after making it I have to say it was surprisingly delicious. Unfortunately the local grocer didn't have butternut squash in stock so I used a whole organic acorn squash (it was smaller than conventionally raised). The amount of garlic and onion seemed small so I minced 1 additional clove of garlic and probably another 1/4 c of onion. I also substituted grated vegan "monterey jack" cheese for the goat cheese. Usually I don't purchase or eat dairy products but I think the cotija cheese is essential for it's salty flavor- I probably put on closer to 1/2 a cup over the top. I rolled the enchiladas and put them in a baking dish instead of baking and layering the tortillas (ended up using 7 large corn tortillas). I may have used extra enchilada sauce- I just poured it over the top until everything was covered. I baked them at 350F instead of 400F for about 20 minutes, and they came out perfect. My boyfriend said he wouldn't have noticed that they didn't have meat if he didn't know because they just tasted like delicious enchiladas. Our meat-eating roommates tasted and enjoyed it as well. If you enjoy spicy foods you may want to add some hot sauce or diced jalapenos to the squash mixture, but although we usually like our food spicy the lack of capsicum didn't result in a bland dish.



This is a delicious combination of flavors. The goat cheese and butternut squash complement each other beautifully. Stacked enchiladas are typical of New Mexican style, except the tortillas are lightly fried or warmed in a skillet rather than baked, and then dipped in red chile sauce (not enchilada sauce) before being assembled. I made mine this way, and they came out great. Next time, I'll add more spinach and goat cheese. I can't wait to make this again!

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Amount Per Serving (4 total)

  • Calories
  • 370 cal
  • 19%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 46.2 g
  • 15%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 429 mg
  • 17%

Based on a 2,000 calorie diet



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Curried Butternut Squash and Pear Soup


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Butternut Squash Stuffed Shells