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Crazy easy Butternut Squash Enchiladas from the Whole Smiths. Paleo-friendly, gluten-free and vegan optional.
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5 from 1 vote

Butternut Squash Enchiladas

An easy-to-make gluten-free, paleo friendly Butternut Squash Enchilada recipe from the Whole Smiths.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main
Cuisine: Paleo / Vegan / Gluten-Free
Servings: 4 -6
Author: the Whole Smiths


  • 4 C. butternut squash cubes
  • 1 tsp. salt
  • 1/2 tsp. chipotle powder
  • 1/2 onion chopped
  • 1 Tbsp. olive oil
  • 1 C. green enchilada sauce
  • 1 4- oz. can green chiles
  • 1 avocado
  • 1 C. chopped cilantro
  • 2 cloves of garlic
  • 1/2 lime
  • 2 Tbsp. almond milk
  • Salt to taste
  • 6 corn or paleo tortillas of choice
  • 1/4 C. goat cheese optional


  • Preheat oven to 400*
  • In a large bowl toss butternut, squash, 1 tsp. salt, chipotle powder, chopped onion and 1 Tbsp. olive oil together until coated evenly
  • Spread butternut and onion mix evenly on a baking sheet
  • Roast for 35 minutes flipping half way through
  • Meanwhile add green enchilada sauce, 1/2 can of green chiles, avocado, 1/2 C. cilantro, garlic, lime, almond milk and pulse until combined
  • Salt to taste
  • Once butternut squash and onions are roasted, add them to a bowl and combine with remaining green chiles and 1/2 C. chopped cilantro
  • Add butternut squash filling and optional goat cheese into the center of a tortilla and roll
  • Place into a casserole dish
  • Continue to stuff the remaining tortillas and line them snuggly into the casserole dish, reserve about 1/4 cup of filling to use on top
  • Once all tortillas are rolled and in the dish, pour green sauce over them
  • Add reserved filling to top along with (optional) goat cheese
  • Bake at 375* for 20 minutes