Chipotle Butternut Squash and Swiss Chard Enchilada Casserole
Spicy chipotle enchilada sauce brings bold flavor to this butternut squash and swiss chard enchilada casserole.
Yield: 4 servings
For the enchilada sauce
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp chipotle chile powder
  • 2 tbsp ancho chile powder
  • 2 tsp cumin
  • 2 tsp sugar
  • 2 (8 oz) cans tomato sauce
  • ¼ cup water
  • salt and black pepper, to taste
For the enchiladas
  • 1 medium butternut squash, peeled, seeded and cut into ½-inch dice
  • 2 tbsp olive oil
  • salt and black pepper, to taste
  • 1 bunch swiss chard, thinly sliced
  • 2 cups cooked black beans
  • 8 corn tortillas, halved
  • 8 oz cheddar cheese, grated
  1. For the enchilada sauce, in a medium saucepan heat the olive oil over medium heat. Add the onion to the pan and saute until translucent, 4-5 minutes. Stir in the garlic,chile powders, cumin, and sugar, and cook for 30 seconds, stirring constantly, or until fragrant. Stir in the tomato sauce and water. Simmer for 2-3 minutes, or until starting to thicken. Season to taste with salt and black pepper.
  2. Heat oven to 425F.
  3. In a large bowl, toss the butternut squash with the olive oil and salt, to taste. Spread in an even layer on a parchment-lined baking sheet. Bake for 30-35 minutes, or until tender.
  4. In a large bowl, toss together the butternut squash, swiss chard, and black beans. Season to taste with salt and black pepper.
  5. Spread a thin layer of enchilada sauce on the bottom of an 8x8-inch square pan. Top with a layer of tortillas. Spread half of the filling over the tortillas. Top with a third of the cheese and more enchilada sauce. Top with a layer of tortillas. Spread the remaining filling over the tortillas, along with half of the remaining cheese. Top with a final layer of tortillas, a layer of enchilada sauce, and the remaining cheese. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes. Let cool for 5 minutes before cutting and serving.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at