Beef and Butternut Squash Enchiladas

These enchiladas are one of the easiest meals to prep ahead, with slow cooked beef and roasted butternut squash, it's ready to serve in the nick of time.


  • 2 cups diced butternut squash
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cups homemade enchilada sauce or 1 30-ounce can store bought
  • 1 package of 10 8-inch flour tortillas
  • 2-3 cups shredded beef like my Slow Cooker Mexican Pot Roast
  • 1/2 yellow or white onion diced
  • 4 cups shredded mozzarella cheese
  • Chopped green onion and shredded lettuce for garnish and serving


  1. Preheat the oven to 400 degrees F and prepare a baking sheet with aluminum foil. Place the diced butternut squash on the foil and drizzle with olive oil then season with kosher salt and freshly ground black pepper. Bake for 10-15 minutes or until fork tender and beginning to brown. Set aside to cool.
  2. Reduce the oven temperature to 375 degrees F.
  3. In a 9 X 13 inch baking dish, spread 1/2 cup enchilada sauce to cover the bottom of the dish.
  4. Mix 1/3 cup of the enchilada sauce with the shredded beef. Spread a little more than 1/4 cup of the beef mixture in a line in the lower third of the tortilla. Top with 1/4 cup of the butternut squash, a scant 1/4 cup of diced onion and 1/4 cup shredded mozzarella cheese. Roll the tortilla and place seam down in the baking dish. Repeat with the rest of the tortillas and ingredients, fitting the enchiladas snugly together. Pour the rest of the enchilada sauce over the tortillas. Spray a sheet of aluminum foil with cooking spray and cover the pan so the enchiladas don’t stick to the foil as they cook.
  5. Bake for 30 minutes or until bubbly. Remove the foil and top the enchiladas with the remaining cheese. Bake for another 10 minutes uncovered or until the cheese is melted and bubbly. Remove from the oven and cover with the foil to rest for a few minutes. Garnish with chopped green onion and serve with shredded lettuce on the side.