Go Back

Healthy Squash Enchilada Casserole

Course Healthy Mexican Casserole
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Author www.monicaswanson.com


  • 1 Medium-sized butternut squash peeled and diced (OR buy the pre-peeled and cubed squash at Costco! :))
  • 1 yellow onion
  • 1 poblano pepper cored and sliced
  • 1 jalapeno cored and sliced
  • 2 Tablespoons olive oil
  • 1-2 tsp. cumin
  • salt and pepper to taste
  • 2 chicken breasts cooked and diced, OR 1 cup shredded chicken. (optional)
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen, fresh, or canned--drained.
  • 1/4 cup cilantro chopped finely
  • 1 cup fresh kale or baby spinach cut into small pieces
  • 1- 11/2 cups salsa
  • 1 small can mild green enchilada sauce
  • 2-4 to rtillas depending on pan used. *Use corn tortillas to make this gluten-free.
  • 1 and 1/2 cups shredded cheddar cheese


  1. Preheat oven to 400 degrees
  2. Place diced butternut squash, sliced onoin, jalapeƱo, and poblano pepper in a baking dish and toss with olive oil, cumin and salt and pepper. Combine well. Roast veggies in the one for 40-45 minutes, until it smells wonderful and squash is tender.
  3. Lower oven temp. to 350 degrees
  4. Transfer roasted vegetables to a large bowl and add the chicken, 1 cup salsa, beans, corn, and cilantro.
  5. Prepare baking dish by spreading half of the can of enchilada sauce on the bottom. (I like to use a round dish that fits a tortilla perfectly, but you can use any size and simply cut tortillas into smaller pieces for layering.)
  6. Cover the enchilada sauce with one layer of tortillas. Top tortillas with 1/2 of the vegetable mixture, then 1/2 cup cheese, and chicken, if using chicken.
  7. Add one more layer of tortillas, the rest of the vegetables, and then the kale or spinach.
  8. Top with 1/2 cup cheese, and then drizzle the rest of the enchilada sauce over the top to keep moist.
  9. Bake at 350 degrees for 20-25 minutes, or until heated through and a little bubbly.
  10. Let sit for 5 minutes and then serve.

Recipe Notes

I have made this in two layers as my recipe suggests, or in three layers. Either way is good. I personally do not like my casserole to be very tortilla-heavy, so I prefer the two layer version.