25 Delicious Enchilada Casserole Recipes to Satisfy Your Cravings

If you’re craving a tasty and satisfying meal that brings the heat, look no further than these 25 enchilada casserole recipes. From quick weeknight dinners to crowd-pleasing dishes for your next get-together, these recipes offer a variety of flavors and ingredients that cater to everyone. Get ready to elevate your casserole game!

Butternut Squash Enchilada Casserole – Sweet butternut squash paired with zesty enchilada sauce for a fall-inspired dish.

This Butternut Squash Enchilada Casserole is a delicious twist on traditional enchiladas, bringing a sweet and savory flavor profile that’s perfect for fall. The combination of creamy butternut squash and zesty enchilada sauce creates a warm, comforting dish that’s simple to prepare and packed with taste.

Layered with tortillas, cheese, and spices, this Easy Enchilada Bake offers a delightful taste of Mexican food casseroles, making it an excellent choice for family dinners or cozy nights in. It’s a great way to enjoy homemade enchiladas in a quick and easy format!

Ingredients

• 2 cups butternut squash, peeled and diced
• 1 can (15 oz) enchilada sauce
• 8-10 corn tortillas
• 2 cups shredded cheese (cheddar or a Mexican blend)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup black beans (optional)
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the diced butternut squash, cumin, chili powder, salt, and pepper. Mix well.
3. In a greased 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
4. Layer corn tortillas over the sauce, add half of the butternut squash mixture, then sprinkle with cheese. Repeat the layers until all ingredients are used, finishing with a layer of tortillas and enchilada sauce on top.
5. Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil, add any remaining cheese, and bake for an additional 10-15 minutes until bubbly and golden.
6. Let it cool slightly before serving. Garnish with fresh cilantro. Enjoy your fall-inspired Butternut Squash Enchilada Casserole!

Spicy Squash and Black Bean Enchilada Casserole – Layers of roasted squash, black beans, and spicy enchilada sauce for a vegetarian delight.

This Spicy Squash and Black Bean Enchilada Casserole is a vegetarian delight that packs a flavorful punch. The layers of roasted squash and hearty black beans are perfectly complemented by zesty enchilada sauce, making it a comforting dish that’s easy to prepare. Whether you’re looking for a satisfying weeknight dinner or a dish to impress guests, this casserole fits the bill.

With its delightful combination of textures and flavors, this casserole is a great way to spice up your dinner routine. It’s simple enough for a casual meal, yet elegant enough for special occasions. Plus, it can easily be made ahead of time and reheated, making it perfect for meal prepping or serving as a ‘2 Night Dinner’.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can black beans (15 oz), drained and rinsed
• 2 cups enchilada sauce, store-bought or homemade
• 8-10 corn tortillas, cut into halves or quarters
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Optional toppings: Sliced avocado, sour cream, or lime wedges

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Instructions:

1. Roast the Squash
   Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, chili powder, cumin, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
2. Prepare the Casserole Layers
   Grease a 9×13-inch baking dish. Spread a thin layer of enchilada sauce at the bottom of the dish. Arrange a single layer of tortillas over the sauce. Top with half of the roasted squash, half of the black beans, and a generous drizzle of enchilada sauce. Sprinkle with a layer of shredded cheese. Repeat the layers: tortillas, squash, beans, sauce, and cheese.
3. Bake the Casserole
   Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
4. Garnish and Serve
   Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle freshly chopped cilantro on top and serve with your choice of toppings, such as avocado slices, sour cream, or a squeeze of lime.

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Notes:

• Make-Ahead Tip: Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Bake just before serving.
• Meal Prep Idea: This casserole keeps well in the fridge for up to 3 days and can be frozen for up to 3 months. Reheat individual portions in the microwave or oven.
• Customizations: Add sautéed onions and bell peppers for extra flavor, or swap the squash for sweet potatoes for a twist.

Cheesy Squash Enchilada Casserole – A rich blend of squash, cheese, and enchilada sauce for a creamy comfort dish.

The Cheesy Squash Enchilada Casserole is a delightful twist on traditional enchiladas, making it a perfect comfort food. With layers of tender squash, melty cheese, and a zesty enchilada sauce, this dish delivers a creamy and satisfying taste in every bite. It’s simple to prepare, making it an ideal choice for a weeknight dinner or a cozy gathering with friends and family.

This casserole brings together the rich flavors of Mexico while also providing a hearty, veggie-packed option. Ready in about an hour, it’s perfect for those looking to enjoy a Mexican food casserole that’s both nutritious and delicious. You can easily make this dish in advance, allowing for a quick reheat on busy days, making it a true staple for two-night dinners!

Ingredients

• 3 medium zucchini, sliced
• 2 yellow squash, sliced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups enchilada sauce (homemade or store-bought)
• 2 cups shredded cheese (cheddar or Mexican blend)
• 8 corn tortillas, cut into quarters
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, sauté the sliced zucchini and yellow squash for about 5 minutes until slightly softened. Stir in black beans, corn, cumin, chili powder, salt, and pepper.
3. In a baking dish, spread a layer of enchilada sauce on the bottom. Place a layer of tortilla quarters on top, followed by half of the squash mixture and a sprinkle of cheese.
4. Repeat the layers: another layer of tortillas, the remaining squash mixture, more enchilada sauce, and top with the remaining cheese.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
6. Garnish with fresh cilantro before serving. Enjoy your cheesy and comforting Squash Enchilada Casserole!

Creamy Squash and Chicken Enchilada Casserole – A hearty casserole with shredded chicken, squash, and a creamy enchilada base.

This creamy squash and chicken enchilada casserole is a delightful twist on traditional Mexican flavors. The combination of tender shredded chicken and fresh squash creates a hearty dish that’s both comforting and satisfying. With a rich, creamy enchilada base, each bite bursts with flavor, making it a perfect meal for any occasion.

What’s great about this casserole is how simple it is to prepare. Just layer the ingredients, bake, and enjoy a delicious dinner that will impress your family. It’s an easy Mexican casserole that’s sure to become a weeknight favorite!

Ingredients

• 2 cups cooked shredded chicken
• 2 cups yellow squash, sliced
• 1 can (10 oz) enchilada sauce
• 1 cup sour cream
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced onion
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 corn tortillas, cut into strips

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken, squash, onion, garlic powder, cumin, salt, and pepper.
3. In a separate bowl, combine the enchilada sauce and sour cream until smooth.
4. In a greased baking dish, spread a layer of the sauce mixture, followed by a layer of tortilla strips, and then a layer of the chicken and squash mixture. Repeat the layers, finishing with the sauce on top.
5. Sprinkle the shredded cheese over the top layer.
6. Bake for 30-35 minutes until heated through and the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Enjoy your creamy squash and chicken enchilada casserole!

Mexican Squash Enchilada Casserole – A fiesta of flavors with squash, peppers, and authentic enchilada seasonings.

This Mexican Squash Enchilada Casserole is a delightful twist on traditional enchiladas, featuring layers of tender squash, colorful peppers, and a rich enchilada sauce. The perfect blend of spices creates a warm and inviting dish that’s packed with flavor.

Simple to make, this casserole is great for weeknight dinners or festive gatherings. With each layer, you get a taste of Mexico that everyone will love. Serve it with a side of rice or beans for a complete meal!

Ingredients

• 2 medium yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 bell pepper (red or green), diced
• 1 onion, chopped
• 2 cups homemade enchilada sauce
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 6 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté chopped onion and bell pepper until softened, about 5 minutes. Add in the squash, zucchini, cumin, chili powder, salt, and pepper, cooking for an additional 5-7 minutes.
3. Spread a thin layer of enchilada sauce in the bottom of a baking dish. Layer 2 tortillas, half of the sautéed vegetables, and a third of the cheese. Repeat the layers, finishing with tortillas on top.
4. Poor the remaining enchilada sauce over the final layer and sprinkle the rest of the cheese on top.
5. Bake for 25-30 minutes until the cheese is bubbling and golden. Let it cool for a few minutes before serving.

Zucchini and Squash Enchilada Casserole – A low-carb casserole featuring zucchini, yellow squash, and cheesy enchilada goodness.

This Zucchini and Squash Enchilada Casserole is a delicious twist on traditional enchiladas, combining fresh veggies with cheesy goodness. It’s a fantastic low-carb option that still packs in all the flavors we love from Mexican cuisine. Perfect for those looking for a lighter meal without sacrificing taste, this dish is simple to prepare and sure to please everyone at the table.

The layers of thinly sliced zucchini and yellow squash take the place of tortillas, creating a hearty yet healthy casserole. Every bite is filled with zesty enchilada sauce, melted cheese, and a mix of spices that will remind you of classic Beef Enchilada Casserole or even Easy Mexican Casserole. Whether you’re enjoying a cozy dinner at home or serving guests, this dish fits the bill perfectly!

Ingredients

• 3 medium zucchini, thinly sliced
• 3 medium yellow squash, thinly sliced
• 2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 can black beans, rinsed and drained
• 1/2 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, spread a thin layer of enchilada sauce on the bottom.
3. Layer half of the zucchini and squash slices over the sauce. Sprinkle with half of the cheese, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper.
4. Add another layer of enchilada sauce, followed by the remaining zucchini and squash slices. Top with the rest of the cheese and a final drizzle of enchilada sauce.
5. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
6. Let it cool for a few minutes, then garnish with fresh cilantro before serving.

Acorn Squash Enchilada Casserole – Roasted acorn squash and tangy enchilada sauce baked to perfection.

Acorn Squash Enchilada Casserole brings a delightful twist to traditional Mexican flavors. This dish combines the sweetness of roasted acorn squash with the boldness of tangy enchilada sauce, creating a comforting meal that’s sure to please everyone at the table. It’s simple to prepare and makes a perfect weeknight dinner option, providing both warmth and satisfaction.

Layered with tortillas, cheese, and your choice of protein, this casserole is not only tasty but also visually appealing. The melted cheese on top gives it a golden finish, making it feel special yet easy enough for any day. Whether you’re in the mood for Beef Enchilada Casserole or an Easy Mexican Casserole, this recipe fits right in with your favorites.

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cooked chicken or beef, shredded
• 2 cups homemade enchilada sauce
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1/2 cup chopped cilantro

Instructions

1. Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
2. Once the squash is done, scoop out some of the flesh and mix it with the shredded chicken or beef, and half of the enchilada sauce.
3. In a baking dish, layer corn tortillas, the meat and squash mixture, and a sprinkle of cheese. Repeat the layers, ending with tortillas on top.
4. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
5. Bake for 20-25 minutes until the cheese is bubbly and golden. Garnish with cilantro before serving.

Yellow Squash and Ground Beef Enchilada Casserole – A savory combination of ground beef, squash, and enchilada sauce.

This Yellow Squash and Ground Beef Enchilada Casserole is a delightful dish that combines the savory flavors of ground beef and squash, all smothered in rich enchilada sauce. It’s a simple recipe that brings a comforting twist to traditional enchiladas, making it perfect for a weeknight dinner. The mixture of textures and flavors creates a satisfying meal that everyone will enjoy.

The casserole layers ensure that each bite is packed with flavor, making it a family favorite. Serve it with a sprinkle of fresh cilantro on top for a touch of freshness that balances the hearty ingredients. This dish is not only delicious but also easy to prepare, making it an excellent addition to your collection of enchilada casserole recipes.

Ingredients

• 1 pound ground beef
• 2 medium yellow squash, sliced
• 1 can (15 oz) enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 6 corn tortillas

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet over medium heat, brown the ground beef with chopped onion and minced garlic. Season with cumin, salt, and pepper.
3. Add sliced yellow squash to the skillet and cook until tender, about 5 minutes.
4. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Layer three tortillas on top, followed by half of the beef and squash mixture, then half of the cheese. Repeat the layers, finishing with tortillas and remaining enchilada sauce on top.
5. Sprinkle the remaining cheese over the casserole. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly.
6. Let it cool slightly, garnish with fresh cilantro, and serve warm.

Southwestern Squash Enchilada Casserole – Layers of squash, corn, and spicy enchilada flavors for a taste of the Southwest.

This Southwestern Squash Enchilada Casserole is a delightful twist on traditional enchiladas. It combines layers of tender squash, sweet corn, and zesty enchilada sauce for a dish that’s bursting with flavor. It’s not only delicious but also simple to whip up, making it a perfect choice for a weeknight dinner.

The freshness of the squash and the warmth of the enchilada sauce create a beautiful balance that will excite your taste buds. Whether you’re serving it for family or friends, this casserole is sure to impress!

Ingredients

• 2 medium zucchinis, sliced
• 2 medium yellow squashes, sliced
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large baking dish, layer half of the sliced zucchini and squash at the bottom.
3. Spread half of the corn and black beans over the squash layer.
4. Pour half of the enchilada sauce over this layer, followed by half of the shredded cheese.
5. Repeat the layers with the remaining squash, corn, black beans, enchilada sauce, and cheese.
6. Sprinkle the cumin, chili powder, and garlic powder evenly over the top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
8. Garnish with fresh cilantro before serving. Enjoy your delicious Southwestern Squash Enchilada Casserole!

Spaghetti Squash Enchilada Casserole – A gluten-free option with spaghetti squash and bold enchilada flavors.

This Spaghetti Squash Enchilada Casserole is a delightful twist on traditional enchiladas, offering a gluten-free alternative that doesn’t compromise on flavor. The spaghetti squash serves as a unique base, soaking up the bold enchilada sauce and complementing the hearty toppings. With layers of melty cheese and vibrant spices, this dish brings the taste of Mexican food straight to your table.

Not only is this casserole easy to make, but it’s also perfect for meal prep or a cozy family dinner. It can easily serve as a satisfying dish for two nights, making it an excellent option for busy weeknights. Enjoy the savory goodness of enchiladas with a fun twist that everyone will love!

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked shredded chicken or ground beef
• 2 cups homemade enchilada sauce
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Sliced jalapeños and fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender.
2. In a large mixing bowl, combine cooked chicken or beef, black beans, corn, cumin, chili powder, and half of the enchilada sauce. Mix well.
3. Once the spaghetti squash is cooked, use a fork to scrape the insides into strands and add them to the meat mixture. Stir until everything is evenly combined.
4. Spread half of the remaining enchilada sauce in a greased baking dish. Layer the spaghetti squash mixture over the sauce, then top with the remaining sauce and the shredded cheese.
5. Bake for 25-30 minutes until the cheese is melted and bubbly. Garnish with sliced jalapeños and fresh cilantro before serving.

Keto Squash Enchilada Casserole – A low-carb casserole with squash, cheese, and keto-friendly enchilada sauce.

This Keto Squash Enchilada Casserole is a deliciously satisfying dish that offers a low-carb twist on your favorite Mexican flavors. Made with layers of tender squash, melty cheese, and a rich homemade enchilada sauce, it’s perfect for anyone looking for a healthy yet hearty meal. The taste is a wonderful balance of savory and tangy, with just the right amount of spice to keep things interesting.

Not only is this casserole simple to whip up, but it also makes a great option for meal prep. You can enjoy it for dinner and have leftovers for lunch the next day! It’s a great addition to any collection of Mexican recipes, along with classics like Beef Enchilada Casserole or Chicken Enchilada Casserole No Tortilla.

Ingredients

• 2 medium yellow squash, thinly sliced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 cups homemade enchilada sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the squash slices with cumin, garlic powder, onion powder, chili powder, salt, and pepper. Toss to coat evenly.
3. In a greased baking dish, layer half of the squash at the bottom. Pour half of the enchilada sauce over the squash and sprinkle half of the cheese.
4. Add the remaining squash slices, followed by the rest of the enchilada sauce and cheese on top.
5. Bake for 25-30 minutes or until the cheese is bubbly and golden. Garnish with fresh cilantro before serving.

Vegan Squash Enchilada Casserole – A plant-based dish with squash, beans, and dairy-free cheese.

This Vegan Squash Enchilada Casserole is a delightful twist on traditional enchiladas, offering a hearty, plant-based option that’s bursting with flavor. Featuring layers of roasted squash, black beans, and dairy-free cheese, it’s a comforting dish that’s sure to please everyone at the table. The combination of spices and fresh ingredients creates a satisfying meal that’s both healthy and delicious.

Perfect for weeknight dinners, this easy Mexican casserole can be assembled in no time. With multiple layers of flavor, it feels indulgent without the heavy ingredients. Serve it up with your favorite toppings, like avocado or fresh cilantro, and enjoy this vibrant, wholesome meal!

Ingredients

• 2 medium zucchinis, sliced
• 2 cups yellow squash, sliced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cups homemade enchilada sauce
• 8-10 corn tortillas
• 1 cup dairy-free cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened. Add the zucchini, yellow squash, corn, cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes until the vegetables are tender.
3. In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. Layer 3-4 corn tortillas over the sauce. Spoon half of the vegetable mixture over the tortillas, followed by another layer of enchilada sauce and a sprinkle of dairy-free cheese.
4. Repeat the layers, finishing with a final layer of tortillas, remaining sauce, and the rest of the cheese on top.
5. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly. Let it cool for a few minutes before serving. Enjoy your Vegan Squash Enchilada Casserole!

Squash and Rice Enchilada Casserole – A filling dish combining squash, rice, and creamy enchilada flavors.

This Squash and Rice Enchilada Casserole is a delicious twist on traditional enchiladas, packed with vibrant flavors and hearty ingredients. The combination of tender squash and fluffy rice creates a satisfying base, while the creamy enchilada sauce ties everything together, offering a comforting meal the whole family will love. It’s simple to prepare, making it a perfect weeknight dish.

The rich flavors remind you of homemade enchiladas, but with an easier, layered approach. With each bite, you get a savory blend of spices and textures that’s as enjoyable as it is filling. Plus, it’s a great way to sneak in some veggies! Serve it with a side salad for a complete dinner.

Ingredients

• 2 cups cooked rice
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 cup enchilada sauce (homemade or store-bought)
• 1 ½ cups shredded cheese (cheddar or a Mexican blend)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked rice, diced zucchini, yellow squash, black beans, corn, cumin, chili powder, and half of the enchilada sauce. Season with salt and pepper.
3. Spread half of the mixture in a greased baking dish. Layer half of the remaining enchilada sauce and top with half of the cheese.
4. Add the remaining rice mixture on top, pour the rest of the enchilada sauce, and finish with the remaining cheese.
5. Bake for 25-30 minutes, until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Tex-Mex Squash Enchilada Casserole – A bold and cheesy dish with squash and classic Tex-Mex enchilada flair.

This Tex-Mex Squash Enchilada Casserole combines the freshness of summer squash with rich, cheesy goodness and spices that capture classic Tex-Mex flavors. It’s a delightful, hearty dish that’s simple to prepare, making it perfect for weeknight dinners or gatherings. The layers of squash, cheese, and enchilada sauce come together to create a comforting meal that everyone will love.

Not only is this casserole a fantastic vegetarian option, but it also pairs well with a variety of sides. Serve it with a fresh salad or some tortilla chips for a complete meal. If you’re looking for a twist on traditional baked enchiladas, this is the recipe for you!

Ingredients

• 4 cups sliced summer squash
• 1 can (15 oz) enchilada sauce
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 cup black beans, rinsed and drained
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the sliced squash, black beans, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper.
3. Spread a thin layer of enchilada sauce in the bottom of a baking dish. Layer half of the squash mixture on top.
4. Add half of the cheese over the squash mixture, then repeat the layers with the remaining sauce, squash mixture, and cheese.
5. Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh cilantro before serving. Enjoy your delicious Tex-Mex Squash Enchilada Casserole!

Squash and Sweet Potato Enchilada Casserole – A hearty blend of squash, sweet potatoes, and enchilada sauce for a satisfying meal.

This Squash and Sweet Potato Enchilada Casserole brings together the comforting flavors of Mexican cuisine in a hearty dish that’s perfect for any occasion. With layers of roasted squash and sweet potatoes, all smothered in a rich enchilada sauce, it offers a delightful balance of sweetness and spice. Plus, it’s easy to prepare, making it an excellent choice for busy weeknights or casual gatherings.

The creamy texture of the sweet potatoes complements the tender squash, while the enchilada sauce adds a zesty kick. Topped with cheese and fresh herbs, it’s not only satisfying but also colorful and inviting. This is a great way to enjoy a delicious meal that feels indulgent without being overly complicated!

Ingredients

• 2 cups butternut squash, cubed
• 2 cups sweet potatoes, cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can (15 oz) enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed squash and sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
2. Spread the vegetables on a baking sheet and roast for about 25-30 minutes, or until tender.
3. In a greased baking dish, layer half of the roasted veggies, followed by half of the enchilada sauce and half of the cheese.
4. Repeat the layers with the remaining vegetables, sauce, and cheese.
5. Bake in the oven for an additional 20 minutes, until the cheese is bubbly and golden. Garnish with diced tomatoes and fresh cilantro before serving.

Baked Summer Squash Enchilada Casserole – A light and fresh casserole with summer squash and enchilada sauce.

This Baked Summer Squash Enchilada Casserole is a delightful dish that combines the freshness of summer squash with the rich flavors of enchilada sauce. It’s light yet satisfying, making it a perfect choice for a summer meal or a cozy dinner at home. The layers of squash and cheese meld beautifully, creating a creamy and hearty casserole that’s easy to whip up.

The dish is not only delicious but also simple to prepare. With minimal prep time and straightforward cooking steps, you’ll have a delightful meal ready in no time. Whether you serve it on its own or with tortilla chips, this casserole is sure to impress!

Ingredients

• 3 medium summer squash, thinly sliced
• 1 zucchini, thinly sliced
• 2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the diced onion and minced garlic until translucent. Add the sliced squash and zucchini, cooking until just tender. Season with cumin, salt, and pepper.
3. In a baking dish, spread a layer of enchilada sauce on the bottom. Add a layer of the sautéed squash mixture, followed by a sprinkle of cheese.
4. Repeat the layering process until all ingredients are used, finishing with a layer of enchilada sauce and cheese on top.
5. Bake for 25-30 minutes, or until the cheese is bubbly and golden. Garnish with fresh cilantro before serving.

Squash and Pinto Bean Enchilada Casserole – A budget-friendly casserole packed with squash, beans, and bold flavors.

This Squash and Pinto Bean Enchilada Casserole is a delicious and budget-friendly meal that’s perfect for busy weeknights. Packed with hearty squash and nutritious beans, each layer bursts with bold flavors that everyone will love. Plus, it’s a cinch to make, allowing you to whip it up in no time!

The combination of tender squash and creamy pinto beans creates a satisfying dish that’s sure to please vegetarians and meat-eaters alike. With its vibrant colors and tempting aroma, this casserole is not only tasty but also visually appealing. Serve it with your favorite toppings for an easy, comforting meal.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup enchilada sauce
• 2 cups corn tortillas, cut into strips
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cubed squash, pinto beans, cumin, chili powder, salt, and pepper.
3. Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish.
4. Layer half of the tortilla strips over the sauce, followed by half of the squash and bean mixture, and a sprinkle of cheese.
5. Repeat the layers, finishing with the remaining enchilada sauce and cheese on top.
6. Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted.
7. Let it cool for a few minutes before garnishing with diced tomatoes and chopped cilantro before serving.

Squash and Chorizo Enchilada Casserole – Spicy chorizo and tender squash baked in a cheesy enchilada sauce.

This Squash and Chorizo Enchilada Casserole is a delightful twist on traditional enchiladas. The spicy chorizo pairs perfectly with the tender squash, creating a hearty dish that’s bursting with flavor. The creamy enchilada sauce and melted cheese bring everything together beautifully, making each bite a delicious experience.

Not only is this recipe packed with taste, but it’s also simple to prepare. Layering the ingredients is easy, and you can have it ready in no time. Perfect for those busy weeknights, this casserole can serve as a delightful centerpiece for any meal.

Ingredients

• 1 pound chorizo sausage, casing removed
• 2 cups diced butternut squash
• 1 onion, chopped
• 2 cups enchilada sauce
• 2 cups shredded cheese (cheddar or a Mexican blend)
• 8 corn tortillas, cut into strips
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the chorizo and onion until the chorizo is browned. Add the diced squash and cook until tender, about 5-7 minutes. Season with garlic powder, salt, and pepper.
3. In a baking dish, layer half of the tortilla strips, half of the chorizo mixture, half of the enchilada sauce, and half of the cheese. Repeat the layers.
4. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
5. Let cool for a few minutes, garnish with cilantro, and serve warm.

Squash and Spinach Enchilada Casserole – A nutritious dish with layers of squash, spinach, and cheesy enchilada goodness.

This Squash and Spinach Enchilada Casserole is a delicious twist on traditional enchiladas. It combines layers of tender squash and fresh spinach with cheesy goodness, making it a nutritious and satisfying meal. The flavors meld beautifully, creating a comforting dish that’s perfect for weeknight dinners or gatherings.

Easy to prepare, this casserole is all about layering your ingredients. You’ll love how simple it is to put together, making it a go-to for busy nights. Plus, it’s a great way to sneak in some veggies! Enjoy this tasty Mexican casserole that brings both flavor and health to your table.

Ingredients

• 2 cups of sliced zucchini
• 2 cups of fresh spinach
• 1 cup of corn
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups of homemade enchilada sauce
• 2 cups of shredded cheese (cheddar or a blend)
• 8-10 corn tortillas
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet over medium heat, sauté the zucchini until tender. Add spinach, corn, black beans, cumin, salt, and pepper, stirring until heated through.
3. In a baking dish, spread a thin layer of enchilada sauce on the bottom. Layer with tortillas, followed by the vegetable mixture, cheese, and more sauce. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
4. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
5. Let it cool slightly before garnishing with fresh cilantro. Serve warm and enjoy!

Squash and Mushroom Enchilada Casserole – A savory vegetarian option with squash, mushrooms, and tangy enchilada sauce.

This Squash and Mushroom Enchilada Casserole is a delightful vegetarian dish that bursts with flavor. Packed with tender squash and earthy mushrooms, it combines beautifully with a tangy enchilada sauce, creating a comforting meal that’s easy to prepare. Perfect for a weeknight dinner or a weekend gathering, this casserole is sure to please everyone at the table.

The layers of vegetables and sauce create a satisfying texture and taste, making it a wonderful alternative to traditional meat-based casseroles. Whether you’re a vegetarian or simply looking to include more veggies in your diet, this recipe is both delicious and simple to make. Serve it alongside a fresh salad or some warm tortillas for a complete meal.

Ingredients

• 2 cups diced squash (such as zucchini or yellow squash)
• 1 cup sliced mushrooms
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups enchilada sauce (homemade or store-bought)
• 1 cup black beans, rinsed and drained
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 teaspoon cumin
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, sauté the onions and garlic over medium heat until the onions are translucent. Add the squash and mushrooms, cooking until they are tender.
3. Stir in the black beans, cumin, and half of the enchilada sauce. Season with salt and pepper.
4. In a greased baking dish, layer half of the vegetable mixture, followed by half of the cheese. Repeat the layers, finishing with the remaining enchilada sauce on top.
5. Bake for 25-30 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Squash and Corn Tortilla Enchilada Casserole – Layers of squash, corn tortillas, and cheesy enchilada perfection.

This Squash and Corn Tortilla Enchilada Casserole is a delightful twist on traditional enchiladas. With layers of tender squash, soft corn tortillas, and a rich, cheesy enchilada sauce, it brings comfort and flavor to your dinner table. The combination of textures and tastes makes it a satisfying dish that’s both simple to prepare and impressively delicious.

Perfect for a weeknight meal or a cozy gathering, this casserole is easy to customize with your favorite ingredients. You can add black beans for protein or spices for an extra kick. Serve it hot with a dollop of sour cream or fresh cilantro for a lift!

Ingredients

• 2 medium zucchinis, sliced
• 1 yellow squash, sliced
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 2 cups homemade enchilada sauce
• 1 can black beans, drained and rinsed (optional)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, sauté the zucchini and yellow squash until just tender, about 5-7 minutes. Add cumin and chili powder, mixing well.
3. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Layer four corn tortillas over the sauce.
4. Add half of the sautéed squash mixture on top of the tortillas, followed by a layer of cheese and a portion of enchilada sauce.
5. Repeat the layers with the remaining tortillas, squash, sauce, and cheese.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh cilantro before serving.

Squash and Salsa Verde Enchilada Casserole – A tangy twist with squash, green enchilada sauce, and cheese.

This Squash and Salsa Verde Enchilada Casserole offers a delightful twist on traditional enchiladas, combining the earthiness of squash with the zesty bite of green enchilada sauce. It’s a simple dish to whip up, making it perfect for a cozy weeknight dinner or a gathering with friends. The layers of flavors create a comforting meal that’s both satisfying and refreshing.

In this casserole, the squash adds a unique texture and subtly sweet flavor, beautifully complemented by the tangy salsa verde. Cheese melts into the layers, binding everything together for a delicious bite that everyone will love. This dish is a fantastic option for those seeking a lighter take on the classic beef enchiladas.

Ingredients

• 2 medium zucchinis, sliced
• 1 medium yellow squash, sliced
• 1 can (10 oz) green enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant, about 2 minutes.
3. Stir in zucchini and yellow squash. Sauté for about 5 minutes until slightly tender. Season with cumin, chili powder, salt, and pepper.
4. In a baking dish, spread a thin layer of green enchilada sauce on the bottom. Layer half of the sautéed squash mixture, half of the black beans, and half of the corn.
5. Add a layer of cheese, then repeat the layers, finishing with a layer of enchilada sauce and remaining cheese on top.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Serve warm and enjoy!

Squash and Lentil Enchilada Casserole – A protein-packed vegetarian dish with squash, lentils, and enchilada spices.

This delicious Squash and Lentil Enchilada Casserole is a fantastic vegetarian option that doesn’t skimp on flavor or nutrition. Packed with hearty lentils and tender squash, it brings a delightful mix of textures and tastes, along with the warmth of traditional enchilada spices. Perfect for a cozy dinner, it’s simple to prepare and offers a satisfying meal for any night of the week.

The layers of this casserole remind you of classic Mexican lasagna, with the lentils providing a protein boost, making it a filling dish for everyone. It’s a crowd-pleaser that can be easily adapted to suit your taste. Whether you’re a fan of spicy flavors or prefer a milder dish, this casserole can be customized to your liking. Serve it up with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness!

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and diced
• 1 red bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 ½ cups shredded cheese (cheddar or Mexican blend)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender.
3. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper, sautéing until softened. Stir in diced squash, chili powder, cumin, paprika, salt, and pepper. Cook for another 10 minutes until the squash is tender.
4. Mix the cooked lentils into the skillet with the vegetable mixture.
5. In a baking dish, spread a layer of enchilada sauce on the bottom. Place four tortillas over the sauce, then half of the lentil-squash mixture, followed by a sprinkle of cheese. Repeat the layers, ending with tortillas and remaining enchilada sauce topped with cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
7. Let it cool slightly before serving. Enjoy your hearty and nutritious Squash and Lentil Enchilada Casserole!

Squash and Ground Turkey Enchilada Casserole – A lighter option with ground turkey, squash, and enchilada sauce.

This Squash and Ground Turkey Enchilada Casserole is a fantastic way to enjoy a classic dish with a lighter twist. Combining lean ground turkey with fresh squash and zesty enchilada sauce, this recipe brings a delightful mix of flavors that’s both satisfying and healthy. It’s easy to prepare, making it perfect for busy weeknights or a casual family dinner.

The taste profile is a wonderful balance of savory and slightly sweet from the squash, complemented by the richness of the enchilada sauce. You’ll love how simple it is to layer the ingredients, creating a colorful and hearty casserole that everyone will enjoy. This dish is a great alternative to traditional beef enchilada casserole, ensuring that you can savor your favorite flavors without the extra calories!

Ingredients

• 1 lb ground turkey
• 2 cups butternut squash, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 6 corn tortillas, cut into quarters

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat until browned, breaking it up with a spoon. Add the onion and garlic, cooking until softened.
3. Stir in the diced squash, cumin, chili powder, salt, and pepper, cooking for about 5 minutes until the squash is slightly tender.
4. In a baking dish, start layering: begin with a layer of tortillas, followed by half of the turkey and squash mixture, then pour half of the enchilada sauce on top. Sprinkle with a portion of cheese.
5. Repeat the layers, finishing with tortillas, sauce, and the remaining cheese.
6. Bake for 25-30 minutes until the cheese is bubbly and golden. Let it cool for a few minutes before serving.

Stuffed Squash Enchilada Casserole – Squash halves filled with enchilada-flavored fillings and baked until bubbly.

This Stuffed Squash Enchilada Casserole is a delicious twist on traditional enchiladas. Tender squash halves are filled with a savory enchilada-flavored mixture, making it a satisfying dish that bursts with flavor. The melted cheese on top adds a creamy richness, while the spices give it a delightful kick. Simple to make, this casserole is perfect for a weeknight dinner or a cozy gathering with friends.

With its vibrant colors and hearty filling, this recipe is sure to impress. Plus, it’s a great way to sneak in some veggies! Whether you’re enjoying it on its own or paired with your favorite sides, this casserole is a delightful addition to your dinner table. Try making a batch for an easy meal with leftovers that are perfect for lunch!

Ingredients

• 2 medium squash, halved and seeds removed
• 1 pound ground turkey or beef
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 packet taco seasoning
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, brown the ground turkey or beef over medium heat. Add black beans, corn, diced tomatoes, taco seasoning, and half of the enchilada sauce. Stir to combine and heat through.
3. Place squash halves cut-side up in a baking dish. Fill each half with the meat and bean mixture. Drizzle the remaining enchilada sauce over the top.
4. Cover with foil and bake for 25 minutes. Remove the foil, sprinkle with shredded cheese, and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
5. Garnish with fresh cilantro before serving.