Autumn Squash Enchiladas

When the evenings get cooler, this is the one dinner that we want in the oven! These autumn squash enchiladas are packed with all the cozy fall flavor in each bite. The sweet and savory combination that instantly makes a cool fall evening feel even more comforting. 

Roasted butternut squash, smoky pulled pork, black beans, onions, creamy cottage cheese, and warm spices come together to make a delicious, cheesy, savory filling. To make this recipe super simple, you can use store-bought pulled pork or smoked pulled pork from a local BBQ restaurant. The veggies are roasted on a sheet pan for convenience, and everything is tossed into a cheesy mixture.

The filling is then rolled inside soft flour tortillas before being coated in a smoky chipotle sauce and topped with a blanket of white cheddar cheese. As they bake in the oven, they get hot, and the cheese on top gets bubbly and melty. 

Each enchilada is like a warm pocket of cheesy, savory goodness. And what we love about enchiladas is how easy and approachable they are to make and serve. They’re casual enough for a weeknight dinner but flavorful enough to serve at a dinner party with friends.  This fall enchilada recipe will be one to keep in your autumn dinner rotation!

Why You’ll Love These Autumn Squash Enchiladas

• They’re packed with protein. Pork, black beans, and cottage cheese in the enchilada filling come together deliciously while sneaking in some extra protein in each bite!
• Full of fall flavors! Butternut squash is slightly sweet and adds the perfect touch of fall flavor to these enchiladas. And when paired with the smoky pork and savory enchilada sauce, it’s a super comforting fall dinner. 
• A cozy, warm meal for cooler weather. The second there’s a cold snap in the air, we are ready for a cozy meal, and nothing is more comforting than these fall enchiladas that are packed with warm spices and plenty of cheesy goodness.

How to Make These Autumn Squash and Pork Enchiladas, Step by Step

Step 1. Roast butternut squash and onion in the oven. 

Start by preheating the oven to a high temperature of 425°F for roasting the butternut squash and onion. While the oven is preheating, peel and cut the butternut squash into small cubes. Slice the onion in half and then make thin slices. Toss the squash and onion in oil and some seasonings before popping them in the oven. 

The veggie mixture will roast in the oven for about 22-24 minutes until the butternut squash is soft. Remove the roasted veggies from the oven and set them to the side while you make the enchilada sauce. 

Step 2. Make enchilada sauce on the stovetop.

Heat some butter in a skillet over medium heat. Once melted, whisk in some flour to form a roux for the sauce. The roux is an even combination of fat and flour, which creates a thickener for the enchilada sauce. 

Once the roux has browned a bit, stir in chicken broth, tomato paste, cumin, and other seasonings. The sauce will start to smell really good at this point! 

Let the sauce bubble and simmer over low heat for about 10-15 minutes to thicken and let all the flavors meld together. Before you remove the sauce from the heat, stir in some apple cider vinegar. It will slightly brighten the color of the sauce and add a bit of tang.

In a large mixing bowl, mix together pulled pork, roasted squash and onions, black beans, cottage cheese and cheddar cheese until it’s evenly combined. 

The pulled pork adds a smokey flavor and the roasted squash and onions add a slight sweetness but are seasoned with warm spices like cumin for a cozy flavor. Cottage cheese and black beans are added for some extra protein and the cottage cheese adds some cheesy creaminess to the filling.

Step 4. Assemble enchiladas and bake!

Spread a thin layer of chipotle sauce on the bottom of your baking dish. Add several large spoonfuls of filling to a tortilla and roll it up. Line the pan will the filled, rolled tortillas closely together in the pan. 

Pour the rest of the enchilada sauce on top and spread it in an even layer before sprinkling with a blanket of cheese before baking it in the oven for 25-30 minutes until the cheese is bubbly and melty.

Let them cool and set for about 10 minutes before serving. They are great to serve with topping of sour cream, cilantro and a side of rice or salad.

Tips for Making Autumn Squash and Pork Enchiladas

• Cut the squash into small, even pieces. The smaller cubes will roast quickly and become tender enough to blend into the enchilada filing. 
• Let the enchilada sauce simmer. Once yours sauce comes together in the pan, let it simmer for 10-15 minutes before removing it form the heat. This give it time for the sauce to develop a deep, rich flavor and thicken to the perfect consistency.
• Don’t overfill the tortillas. Add a generous scoop of filling to each tortilla, but avoid packing the tortillas too full. This way, they hold their shape while baking.
• Fill the pan snuggly with enchiladas. When you roll the enchiladas, place the seam side down in the pan. Line them closely together in the pan so that they can maintain their shape while cooking.

How to store leftover enchiladas

Store leftover enchiladas in an airtight container in the refrigerator for 4-5 days. When you’re ready to eat them, warm individual portions in the microwave until they are heated through.

Shop the Tools