Squash Enchilada Casserole

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Looking for yummy slow cooker meals? We've got them! These slow cooker enchiladas are filled with butternut squash, hominy, and black beans for a delicious winter meal.

Squash Enchilada Casserole
Photo: Andy Lyons
Prep Time:
35 mins
Slow Cook Time:
8 hrs
Stand Time:
20 mins
Total Time:
8 hrs 55 mins
Servings:
4

Ingredients

  • 2 cup peeled and chopped butternut squash or acorn squash

  • 1 15.5 ounce can hominy, rinsed and drained

  • 1 15 ounce can black beans, rinsed and drained

  • 1 cup chopped onion (1 large)

  • ¾ cup chopped red sweet pepper (1 medium)

  • 1 4 ounce can diced green chile peppers, undrained

  • ½ cup salsa

  • 4 cloves garlic, minced

  • ¼ teaspoon salt

  • 1 10 ounce can enchilada sauce

  • 1 8.5 ounce package corn muffin mix

  • 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)

  • cup milk

  • 1 egg, lightly beaten

  • Sour cream

  • Snipped fresh cilantro

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine squash, hominy, black beans, onion, sweet pepper, chile peppers, salsa, garlic, and salt. Pour enchilada sauce over mixture in cooker.

  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  3. For dumplings, in a medium bowl stir together corn muffin mix, 1/2 cup of the cheese, the milk, and egg just until combined.

  4. If using low-heat setting, turn cooker to high-heat setting. Stir squash mixture. Spoon dumpling dough by tablespoons into four to six mounds on top of mixture in cooker, spacing mounds evenly. Cover and cook about 50 minutes more or until a wooden toothpick inserted in the center of dumplings comes out clean. (Do not lift cover dufing cooking.)

  5. Sprinkle dumplings with the remaining 1/2 cup cheese. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, for 20 minutes before serving. If desired, sprinkle with cilantro.

Nutrition Facts (per serving)

660 Calories
23g Fat
95g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 660
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 91mg 30%
Sodium 2276mg 99%
Total Carbohydrate 95g 35%
Total Sugars 20g
Protein 25g
Vitamin C 0.7mg 4%
Calcium 454.4mg 35%
Iron 4.9mg 27%
Potassium 855mg 18%
Folate, total 108.9mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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