Butternut Squash Enchiladas




Yield 8 enchiladas

Luscious squash, slimming beans, and just the right seasonings are topped with a healthy cream sauce for a nutritious and delicious dish.






  1. Peel squash and cut into large pieces, discarding seeds. Using the shredding blade of a food processor, shred squash into large shreds. Place into mixing bowl.
  2. Add seasonings and cilantro, mixing well after each addition. (I find that a fork works better for mixing this than a spoon.)
  3. Add pepper, garlic, beans, and diced onion.
  4. Place sauce ingredients in blender and blend until smooth and creamy. (I recommend a heavy-duty blender for this; otherwise, the sauce may not get creamy.)
  5. Stir 1/3 cup sauce into vegetable mixture.
  6. Place approximately 1/3 cup of vegetable mixture down center of tortilla. Fold edges over filling and place seam-side down into an oiled 9-inch x 13-inch baking dish. Repeat with remaining tortillas.
  7. Pour remaining blender mixture over enchiladas taking care to cover edges of tortillas.
  8. Bake at 375°F for 35 minutes. If top or edges get too dark before enchiladas are done, cover with foil.
  9. Serve hot topped with green onion, cilantro, avocado, and/or olives.


This recipe uses about one half of a small butternut squash or one-quarter of a medium to large one. What to do with the remainder of the squash? You could make a double batch of these scrumptious enchiladas or you could enjoy one of these delicious winter squash recipes.

Recipe by JennifersKitchen at