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Add a fall favorite to classic enchiladas for a whole new Mexican night experience. Butternut squash adds nutrition and heartiness to the Mexican recipe.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

30 mins
25 mins
55 mins
12 enchiladas


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish. Prepare Easy Enchilada Sauce. Place a steamer basket in a large saucepan; add water to just below the bottom of the basket. Bring water to boiling. Add squash to basket. Cover and steam 5 minutes. Remove from heat.

  • Meanwhile, in a large skillet cook sausage and garlic over medium heat until browned; drain of any fat. Stir in steamed squash.

  • Spread about 1 cup sauce in the prepared baking dish. Fill each tortilla with 1 Tbsp. of cheese, about 1/4 cup squash mixture, and 1 Tbsp. of the sauce. Bring sides around filling to enclose and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Spoon any remaining filling around tortillas in dish. Pour remaining sauce over the enchiladas.

  • Bake enchiladas, covered, 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. If desired, sprinkle with cilantro and serve with Mexican crema.


To save time, use precut butternut squash. Cut large pieces into 1/2-inch cubes.

Easy Enchilada Sauce

In a medium saucepan heat 2 Tbsp. vegetable oil over medium heat. Stir in 2 Tbsp. all-purpose flour; cook and stir for 2 minutes. Add 2 Tbsp. chili powder, 1 teaspoon ground cumin, and 1/2 tsp. garlic powder. Cook and stir 30 seconds more. Add 1, 15-oz. can tomato sauce and 1, 14.5-ounce can reduced-sodium chicken broth; whisk until smooth. Cook and stir over medium-high heat until boiling. Reduce heat and simmer for 1 minute. Remove from heat. Season to taste with pepper, and hot sauce, if desired.

Nutrition Facts

510 calories; fat 33g; cholesterol 68mg; saturated fat 12g; carbohydrates 35g; mono fat 12g; poly fat 6g; insoluble fiber 6g; sugars 6g; protein 20g; vitamin a 7503IU; vitamin c 18.8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 4.2mg; vitamin b6 0.4mg; folate 39.5mcg; vitamin b12 0.8mcg; sodium 1167mg; potassium 706mg; calcium 299mg; iron 3.7mg.