Slow Cooker Butternut Squash Enchiladas

These slow cooker butternut squash enchiladas use a few tricks to make them super easy and quick to prepare! Let your slow cooker do the work so you can enjoy this delicious meat-free dinner!

I love recipes that can be assembled in just minutes, because in this stage of life, if it’s not quick, it’s not happening.  While we do love our beef enchiladas and they are pretty quick and easy to make, sometimes you just want some veggies.  These veggie enchiladas are hearty, filling and require no advance prep to assemble.  I love that I can assemble these in less than 10 minutes in the morning and come home to a delicious dinner waiting for us.  Slow Cooker Butternut Squash Enchiladas will turn your meatless Monday into a day to look forward to!

How to make slow cooker enchiladas:

• You can use any larger slow cooker and layer, however, a casserole slow cooker works best
• No prep needed with this recipe, simply mix the ingredients together and fill tortillas and let cook all day
• You can serve this up with rice, chips and guac or Mexican Street Corn Salad
• Use flour OR corn tortillas, either works well for this recipe

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Slow Cooker Butternut Squash Enchiladas

Prep Time

10 mins

Cook Time

3 hrs

Total Time

3 hrs 10 mins

 

These slow cooker butternut squash enchiladas use a few tricks to make them super easy and quick to prepare! Let your slow cooker do the work so you can enjoy this delicious meat-free dinner!

Course: Main Course

Cuisine: Mexican

Servings: 8

Calories: 277 kcal

Author: Jennifer Draper

Ingredients

• 14.5 oz canned diced tomatoes drained
• 15 oz canned black beans drained and rinsed
• 12 oz frozen cubed butternut squash
• 4 oz whipped cream cheese or use softened regular cream cheese
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried cilantro
• 8 flour tortillas (medium sized) or 4 large flour tortillas or 12 corn tortillas
• 12 oz enchilada sauce
• 1 cup shredded cheese

Instructions

1. Mix together tomatoes, beans, squash, cream cheese and spices in a bowl

2. Spread 1/2 cup of enchiladas sauce on bottom of slow cooker

3. Divide filling equally among tortillas and place seam side down in slow cooker (you can stack if necessary)

4. Top with remaining sauce and cheese

5. Cover and cook on high for 2-3 hours or low for 4-6

Recipe Notes

This recipe works best with a casserole slow cooker, however, you can stack the enchiladas in any 6 quart or larger regular slow cooker as well.

Nutrition Facts

Slow Cooker Butternut Squash Enchiladas

Amount Per Serving

Calories 277 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 26mg9%

Sodium 995mg43%

Potassium 504mg14%

Carbohydrates 36g12%

Fiber 6g25%

Sugar 6g7%

Protein 11g22%

Vitamin A 5295IU106%

Vitamin C 16mg19%

Calcium 175mg18%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.