Cooked - Butternut Enchilada Casserole

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Home Pricing Community My Recipes

Butternut Enchilada Casserole

6.0

2 Tbsp olive oil

1 tsp chipotle chile powder

1 tsp sweet or smoked paprika

1 tsp ground cumin

½ tsp kosher salt

1 13-oz. pkg. cubed butternut squash (about 2 ½ cups)

1 chopped red bell pepper

1 chopped poblano chile

¾ cup chopped red onion (from 1 onion)

1 15-oz. can black beans, drained and rinsed

15 5 ½-inch corn tortillas

2 cups (16 oz) red enchilada sauce, divided

6 oz. pepper Jack cheese, shredded (about 1 ½ cups), divided

Cooking spray

Sliced avocado, chopped 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 large baking sheet lined with parchment paper; spread in a single layer. Bake until vegetables are tender, 25 to 30 minutes. Transfer to a large bowl and stir in beans.
Cut 12 tortillas in half. Pour ½ cup enchilada sauce over bottom of an 8-inch square baking dish. Arrange 8 tortilla halves over sauce, overlapping as needed, with flat edges of tortillas against sides of dish. Place 1 whole tortilla in center to cover.
Spoon half of vegetable mixture over tortillas. Sprinkle with ½ cup cheese.
Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with ¾ cup enchilada sauce. Top with remaining vegetable mixture and sprinkle with ½ cup cheese.
Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining ¾ cup enchilada sauce and sprinkle with remaining ½ cup cheese.
Cover with aluminum foil lightly coated with cooking spray.
Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5 to 10 minutes.
Top with avocado, cilantro, and/or jalapeño slices, if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 3 weeks ago

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