Butternut Squash Enchiladas Kid Approved!

Kid Approved | Main Dishes | No Added Sugars | High in Fiber | Vegetarian | WIC Friendly | Egg-Free | Nut-Free

These delicious enchiladas taste better and are better for you than fast-food Mexican.

Butternut Squash Enchiladas
55 minutes
Total Time
Cost per serving *
Temperature: 375 degrees
Serving size:1 enchilada
Prep time:30 minutes
Cook time:25 minutes
Total time:55 minutes

Cutting board

Vegetable peeler or sharp knife

Can opener


Large frying pan



Spatula or wooden spoon

Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.


Non-stick spray

2 1/2 cups (fresh or frozen) butternut squash, cubed OR winter squash, cubed

1 cup reduced fat cheese, shredded

1/2 cup fresh cilantro, chopped OR 3 tablespoons dried cilantro

1/2 teaspoon ground cumin

2 cloves garlic, minced OR 2 teaspoons garlic powder

1/2 cup onion, finely chopped

1 cup salsa OR 1 10 ounce can (red or green) enchilada sauce

8 large whole wheat tortillas

1/2 cup plain Greek low-fat yogurt


  1. Before you begin, wash your hands, surfaces, utensils, and vegetables.
  2. Lightly spray baking dish with non-stick spray. Dry squash and pierce the skin several times. Place squash in a microwave-safe dish and microwave for 6-8 minutes. Let cool.
  3. Preheat oven to 375 degrees.
  4. Heat oil in a large frying pan over medium heat and add squash, vinegar, and water. Stir to coat the squash.
  5. Place each half of squash face-side down on your microwave-safe plate or dish. Add 1/2 cup of water to the dish and microwave on high for 5-10 minutes. Check squash to see if it is soft. If not, cook for another 2-3 minutes.
  6. Add beans, onion, garlic, oregano, and leafy greens (if using). Cook for an additional 5 minutes.
  7. Mix squash, beans, onion, cilantro, garlic powder, and cumin in a bowl.
  8. Mix 3/4 cup of the cheese into the squash mixture.
  9. Heat 2-3 tortillas at a time in the microwave for 30 seconds before filling them. This will prevent tearing while rolling.
  10. Put 1/2 cup of filling in center of tortilla. Roll tortilla around the filling. Place seam side-down in baking dish. Repeat with remaining tortillas, lining them up in a row.
  11. Cover the tortillas with the salsa or enchilada sauce. Put the rest of the cheese (1/4 cup) on the salsa.
  12. Bake for 25 minutes.
  13. Serve each enchilada with 1 tablespoon of Greek yogurt.


  • Use a medium butternut squash (2-3 pounds) to make about 2 cups of diced squash


What goes in Butternut Squash Enchiladas?

Black Beans
Black Beans
Butternut Squash
Butternut Squash
Low-fat Yogurt
Low-fat Yogurt
Chopped Onions
Chopped Onions
Whole Wheat Tortillas
Whole Wheat Tortillas

Nutritional Information
(Per Serving)

See complete nutrition facts >>