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Spicy Butternut Enchiladas with Swiss Chard

A hearty and nutrition packed entree perfect to warm you up on a chilly night.  Spicy, savory, fresh, and saucy!

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Rachel Leonard



  • 1 medium butternut squash peeled, seeded, & cubed
  • 1 cup water
  • 1 yellow onion thinly sliced
  • 2 poblano peppers
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 15 oz can black beans rinsed & drained
  • 2 cup swiss chard washed & thinly sliced
  • 14-16 white or yellow corn tortillas


  • 2 15 oz cans tomato sauce salt free if possible
  • 1 chipotle in adobo sauce minced
  • 1 Tbsp adobo sauce
  • 1/2 tsp black pepper
  • 1 tsp onion granules
  • 1 tsp garlic powder
  • 1 Tbsp chili powder

Toppings (optional)

  • sliced avocado
  • guacamole
  • chopped cilantro
  • chopped scallions
  • chopped red onion
  • toasted pumpkin seeds
  • dairy free cheese or sour cream
  • shredded romaine lettuce


  1. Set your oven to broil, and place a rack near the top of your oven. Place the whole poblano peppers onto a baking sheet and broil on high for 3-5 minutes until the pepper its charred, flip the peppers and wait another 4 minutes until the entire pepper is blackened. Remove and place in a paper bag or plastic bag, set aside. Reduce oven heat to 350 degrees F
  2.  Add cubed butternut squash to large non-stick saute pan with 1 cup of water, cover and bring to a high heat. Once it starts steaming, bring it to medium heat and stir for about 5 minutes. Add the sliced onions, cumin and salt and continue cooking until the onions and squash are fork tender, another 5-7 minutes
  3. In the meantime, prepare the poblanos. Remove from the bag and running under cold water, gently remove the skin and seeds. Pat off excess water with a paper towel then chop the peppers and add to the squash mixture. Set aside
  4.  Prepare the enchilada sauce. In a medium sauce pot, place the tomato sauce, adobo chilies and all of the dry spices. Bring to a medium heat and whisk together until the consistency is smooth. Set Aside.
  5.  When the squash mixture is just fork tender add the chopped poblanos, black beans, swiss chard, and mix until the swiss chard barely begins to wilt. Set filling aside. 
  6. Wrap tortillas in damp paper towel or kitchen towel and microwave for 20 seconds to warm them and make them more pliable.
  7.  Pour a bit of sauce into the bottom of 2 9×13-inch baking dishes (or whatever oven safe bake ware you have) This will help the enchiladas from sticking to the bottom. Take each corn tortilla and fill it with a few heaping spoonful’s of the butternut-chard filling and roll up the tortillas.
  8. Place the tortillas seam side down at one end of the dish. Continue until all the tortillas are filled and wrapped. Then pour the rest of the sauce over the top of the enchiladas. Use a spatula or spoon to work the sauce into all of the exposed tortillas.
  9.  Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.

Recipe Notes

*If you are unfamiliar with cutting a fresh butternut squash you can easily replace it with pre-cut, cubed squash which I have seen in many stores including Costco, Safeway, and Trader Joes. The cook time will depend on the size of the squash cubes, the bigger the cubes the longer the cook time.  

*You can also use canned green chilies if you don't have access to fresh poblanos.

*This make 2 casserole dishes of enchiladas, with the intention of one for eating fresh and one for leftovers. You can also use the full recipe for a crowd!