Easy Butternut Squash Enchilada Casserole
Try this Easy Butternut Squash Enchilada Casserole for dinner tonight.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (20 oz.) package (3 cups) pre-cut butternut squash cubes
- 1 (6 oz.) package (3 cups) shredded Mexican four-cheese blend
- 1 (15 oz.) can black beans, rinsed and drained,
- 3/4 cup corn
- 1 1/2 cups salsa
- 2 1/2 tablespoons Old El Paso™ taco seasoning mix
- 1/2 teaspoon salt
- 1 can Old El Paso™ Enchilada Sauce, 14 ounces
- 4 8-inch whole wheat flour tortillas
- Sliced green onions, chopped fresh cilantro for garnish
- Sour cream for serving
Preparation time 10mins
Cooking time 60mins
Adapted from bettycrocker.com
Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes. Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix. Simmer for 25-35 minutes or until the butternut squash is soft.
Preheat the oven to 350ºF.
Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish. Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle. Spread half of the filling over the tortillas, then pour half of the remaining enchilada sauce over it, then sprinkle with cheese. Repeat the layers; place two more tortillas over the cheese, add the remaining filling, pour the remaining enchilada sauce over, and top with the remaining cheese. Cover with aluminum foil.
Bake for 30 minutes, then uncover and bake for another 8-10 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro. Serve with sour cream if desired.