Crockpot Enchilada Casserole with Butternut Squash & Goat Cheese (Vegetarian)

This crockpot enchilada casserole recipe is made with butternut squash and goat cheese. It's a vegetarian casserole that's perfect for meatless Monday while still being comforting and satisfying. 

Table of Contents

• What is Enchilada Casserole with Butternut Squash & Goat Cheese
• Ingredients and Substitutions
• How to make it
• What goes with Enchilada Casserole with Butternut Squash & Goat Cheese
• Frequently asked questions
• Save this recipe for later
• Recipe

What is Enchilada Casserole with Butternut Squash & Goat Cheese

Dive into the cozy, creamy dreamland of Enchilada Casserole with Butternut Squash & Goat Cheese, a crockpot wonder that's like a warm hug on a chilly Meatless Monday.

Imagine cubes of tender, sweet butternut squash cuddling up with tangy, melt-in-your-mouth goat cheese, all wrapped in the gentle embrace of soft tortillas and smothered in a rich, zesty enchilada sauce.

This vegetarian marvel slowly simmers in your crockpot, mingling all those comforting flavors together, creating a dish that's not just satisfying to the tummy but also a joy to the soul.

It's a fiesta of textures and tastes that brings a little pizzazz to your plate, proving once and for all that meatless can indeed be mouthwateringly magnificent.

I first had butternut squash and goat cheese enchiladas at Rosalita's Cantina, an amazing Mexican restaurant on Captiva Island and I was hooked!

So when I saw Broccyourbody's enchilada casserole on instagram the other day, I couldn't stop thinking about combining the two into a delicious cozy crockpot recipe!

Ingredients and Substitutions

• Olive Oil - Any neutral oil will work.
• Onion - I used sweet onion but you could swap it out for red, white or yellow onion.
• Butternut Squash - I have not tried this recipe with other vegetables so I don't really recommend swapping it out.
• Black Beans - If you don't like black beans, you can sub pinto beans.
• Smoked Paprika - This just adds another note of smokiness but you could swap out the smoked paprika and cumin for half a packet of store bought taco seasoning.
• Cumin - Same with cumin. You could leave it out if you use half a pack of taco seasoning.
• Red Enchilada Sauce - I love Siete's red enchilada sauce but you could absoutely use another brand or even verde sauce.
• Fresh Spinach - Feel free to swap out spinach for kale or just leave it out ocmpletely.
• Tortillas - I used street taco sized corn tortillas but you could swap them out for larger ones - just use less to make up for their size difference. .
• Goat Cheese - If you don't like goat cheese, you could use another cheese like cotija, queso fresco, feta, mozzarella, or even pepperjack.
• For serving - I like to top with avocado, cilantro and sour cream but you could absolutely switch it up and use what you like.

How to make it

Making this easy crockpot enchilada casserole, is a breeze and you will absolutely love how easy it is!

Before everything goes into the crockpot, you'll want to heat a frying pan over medium and add olive oil, onion and a pinch of salt.

Cook down for 5-10 minutes, stirring often, until soft and slightly caramelized. 

Once they're done, add butternut squash, black beans, caramelized onions, smoked paprika, cumin, salt and enchilada sauce to a crockpot and stir. Close the lid and cook for 4 hours on high.

When it’s done and the squash is tender, stir in the fresh spinach and the tortillas.  

Crumble the rgoat cheese over the top of the crockpot mixture and put the lid back on for another 5 minutes or until the cheese has warmed through and began to melt.

Once it’s ready to serve, add a few scoops of the casserole to serving bowls and top each bowl with ½ avocado, a scoop of sour cream and a sprinkle of cilantro.

What goes with Enchilada Casserole with Butternut Squash & Goat Cheese

I can't eat mexican food without queso so I highly recommend making my cottage cheese queso dip to go with it!

You could also make this delicious roasted corn pico, this baja chipotle sauce or even my favorite cilantro garlic sauce to pour over the top.

This avocado grilled cheese would also be totally delicious with it!

Frequently asked questions

Can you freeze enchiladas?

Absolutely, my culinary compadres! Freezing enchiladas is like capturing a fiesta in time — just wrap them up snug as a bug, and when you're ready, let them come back to life in your oven!

How do you reheat enchiladas in the oven?

Reheating enchiladas in the oven is like giving them a second debut on the culinary stage! Just pop them into a preheated oven at 350°F, covered in foil to keep the moisture in, and let them bask for about 20 minutes until they're bubbly and radiating delicious, saucy warmth.

How long do enchiladas last in the fridge?

Your scrumptious enchiladas will play it cool in the fridge, staying irresistibly delectable for up to 3-5 days, just waiting to jazz up your next meal with their saucy, cheesy goodness. Just think of them as your go-to culinary encore, ready to spice up your plate at a moment's notice.

Save this recipe for later

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1. You can print the recipe card below!
2. Tap that little heart icon over to the right...
3. Or you can pin any image on this page to your crockpot themed pinterest boards.

And if you don't already, feel free to follow me on pinterest, instagram,youtube, facebook, and tiktok for tasty inspiration shared daily!And if pinterest isn't really your thing, remember you can always scroll down to the bottom of this post and print the printable recipe card.

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