Chipotle Butternut Squash and...Chipotle Butternut Squash and Swiss Chard Enchilada Casserole

Chipotle Butternut Squash and Swiss Chard Enchilada Casserole could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $3.12 per serving, you get a main course that serves 4. One portion of this dish contains about 30g of protein, 30g of fat, and a total of 696 calories. 169 people have made this recipe and would make it again. It is a rather expensive recipe for fans of Mexican food. Autumn will be even more special with this recipe. It is brought to you by Joanne Eats Well with Others. If you have swiss chard, butternut squash, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an excellent spoonacular score of 99%. Similar recipes are Roasted Butternut Squash and Swiss Chard, Butternut Squash, Swiss Chard and Apple Risotto, and Butternut Squash, Swiss Chard and Apple Risotto.

Ingredients

Cooking Instructions

1. 01

   For the enchilada sauce, in a medium saucepan heat the olive oil over medium heat.

2. 02

   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.

3. 03

   Heat oven to 425F.In a large bowl, toss the butternut squash with the olive oil and salt, to taste.

4. 04

   Spread in an even layer on a parchment-lined baking sheet.

5. 05

   Bake for 30-35 minutes, or until tender. In a large bowl, toss together the butternut squash, swiss chard, and black beans. Season to taste with salt and black pepper.

6. 06

   Spread a thin layer of enchilada sauce on the bottom of an 8x8-inch square pan. Top with a layer of tortillas.

7. 07

   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.

8. 08

   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.