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    Vegan Butternut Squash Poblano Enchilada Casserole

    October 15, 2019 By Rene 40 Comments

    This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner!

    Jump to Recipe
    This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas

    Enchiladas are one of my all time favorite meals to eat. But sometimes the idea of making the filling, rolling the enchiladas, prepping the sauce can be a little daunting. Well, I can put those thoughts to bed, because this is one of the easiest enchilada casseroles ever.

    There's no rolling, no fuss. Just roast your veggies (all on one tray), make your creamy white sauce (which is super fast and easy), then layer it all together in one baking dish and put it in the oven.

    This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas

    TSV TIP: More of a meal prep kinda person? Make this ahead of time and freeze it for an easy weeknight dinner. There's really no reason not to make these.

    To make this recipe even more "Fall-ish" I opted to use butternut squash and poblanos. This combo of veggies is seriously delicious. The squash makes this casserole filling and adds another creamy texture to the mix and the poblanos add a nice texture and work really well with everything else.

    This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas

    How to make Vegan Butternut Squash Poblano Enchilada Casserole

    Not a poblano fan? No problem, swap them out for bell peppers. And if you don't feel like tackling a butternut squash, (and can't find one pre-cut like I did - shoutout to Trader Joe's) then use a sweet potato instead.

    To make the super creamy white sauce, you just need a few ingredients. Vegan butter, flour, vegan cream cheese, green enchilada sauce, green chiles and vegan chicken broth.

    Most of these ingredients can be found at your local grocery store, but I have also linked some of my favorites.

    This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas

    How to serve Vegan Butternut Squash Poblano Enchilada Casserole

    Once your sauce is made and your veggies are roasted, you will just add a couple of things to the veggies before assembling - more enchilada sauce, black beans, corn and jalapeños - before giving it all a good stir.

    To assemble, layer white sauce, tortillas and the veggie mixture in your baking dish. Repeat these layers a second time, then top it all off with a final layer of tortillas and the rest of your white sauce.

    Put it in the oven for 20 minutes (plus 5 more under the broiler) and let it rest for a few before digging in.

    I topped mine with lots of fresh cilantro (because I love it) and avocado.

    If you have any leftovers, place them in individual containers for easy workday lunches. They will keep in the fridge for 2 days.

    Need more recipe inspo? Check these out:

    • Roasted Poblano Vegan Enchiladas
    • Vegan Roasted Poblano Corn Dip
    • Vegan Butternut Squash Tacos with Chipotle Cilantro Sauce
    • Butternut Squash Quinoa Bowls
    • Roasted Red Pepper Pasta
    This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas
    Print Pin
    4.80 from 20 votes

    Vegan Butternut Squash Poblano Enchilada Casserole

    This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner!
    Course Main Course
    Cuisine Mexican
    Keyword casserole, enchiladas, poblano
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 8
    Calories 379kcal

    Ingredients

    • 2 cups butternut squash cut in cubes
    • 1 small red onion sliced
    • 2 poblano peppers deseeded and diced
    • 1 tablespoon olive oil
    • ½ tablespoon dried oregano
    • 1 teaspoon smoked paprika
    • salt & pepper to taste
    • 3 tablespoon vegan butter
    • 3 tablespoon flour
    • 1.5 cups green enchilada sauce* separated
    • 1 cup vegan chicken broth**
    • 8 oz vegan cream cheese***
    • 1 4-ounce can green chiles
    • 1 15-ounce can black beans drained and rinsed
    • 1 4-ounce can diced jalapeños
    • ½ cup corn frozen or canned
    • 18 corn tortillas
    • cilantro and avocado for topping

    Instructions

    • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
    • Add squash, poblano and red onion to the baking sheet. Drizzle with olive oil, oregano, paprika and a good pinch of salt & pepper. Toss to coat evenly. Place in the oven for 20 minutes, flipping halfway.
    • While the veggies are roasting, prepare the creamy white sauce. Melt butter in a pan over medium heat. Add flour to the pan and whisk until smooth and bubbly.
    • Add 1 cup of enchilada sauce and vegan chicken broth to the pan and stir to combine.
    • Add vegan cream cheese and green chiles and whisk until smooth. Remove from the heat and set aside. This should make about 3.5 cups of sauce
    • To make the filling, add the roasted veggies, black beans, diced jalapeños, corn and remaining ½ cup of enchilada sauce to a bowl and toss to combine. Taste the filling and add salt if needed.
    • Lower oven heat to 350 degrees.
    • To assemble, pour 1 cup of white sauce in the bottom of the baking dish, followed by 6 tortillas and ½ of the veggie/bean mixture. Repeat this layer, starting with 1 cup of white sauce. Finally, pour ½ of the remaining sauce, followed by the last 6 tortillas and then the remaining sauce.
    • Place the casserole in the oven, uncovered, for 20 minutes. Turn oven to broil and bake for an additional 3-5 minutes (or until top browns slightly). Remove from the oven and allow to cool for 5-10 minutes before cutting.
    • Top with cilantro and avocado, cut into 8 pieces and enjoy.

    Video

    Notes

    *You can make this from scratch, but I always buy my enchilada sauce canned. You can see the one I used here.
    **You can get this at Whole Foods or online here. You can also sub this for veggie broth, but I really like the flavor of the chicken broth. 
    ***My favorite brands of vegan cream cheese are Trader Joe's and Kite Hill.
    ****TO FREEZE: If you are going to freeze this, assemble it completely then let it cool. Cover and place in the freezer. To reheat, bake in the oven (unthawed and covered) for 30 minutes in 350 degree oven. Remove cover and bake for an additional 20 minutes, or until filling is bubbling. This will keep in the freezer for 2 months.
    *****FOR LEFTOVERS: Leftovers will keep in the fridge for 2-3 days.

    Nutrition

    Calories: 379kcal | Carbohydrates: 55g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 932mg | Potassium: 534mg | Fiber: 13g | Sugar: 8g | Iron: 3mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas
    « Vegan Butternut Squash Tacos with Chipotle Cilantro Sauce
    Zesty Lentil, Bean & Rice Plates »

    Reader Interactions

    Comments

    1. JAO

      March 15, 2022 at 1:18 pm

      I would recommend mixing the veggies all together on the baking sheet so they marinate in each other's flavors

      Reply
    2. DKD

      March 28, 2021 at 7:28 am

      5 stars
      This is absolutely delicious—LOVE the butternut squash w/ the poblano peepers and just a little bit of smoke w/ the paprika!! I made my vegan creme cheese w/ tofu (firm tofu, 2 T lemon juice, 2 T apple cider vinegar and 1 tsp sea salt in food processor) to make the recipe healthier w/ more protein and less fat......a winner!!

      Reply
      • Rene

        April 13, 2021 at 8:37 am

        Woo - love the homemade vegan cream cheese add!

        Reply
      • m.s.

        December 27, 2022 at 4:06 pm

        4 stars
        Excellent tip. I used half cream cheese (dairy) and half soft tofu (1/2 package MoriNu)! I will try it with all tofu or almost all tofu in the future!
        I have made this recipe twice now! I add more spices to the sauce when I make it (bit of cumin and a touch of coriander, garlic powder, and more heat). I also substituted fresh chilis for the canned jalapeno (for more heat).

        Reply
    3. Jessi

      February 27, 2021 at 7:29 pm

      5 stars
      These were absolutely DELICIOUS! I subbed a shallot for the red onion and used an enchilada sauce that had some green chiles so I left out the can of green chiles. I also only used about 8 tortillas. Seriously so good though I would have never thought to put butternut squash or poblanos in this and the sauce is SO flavorful! Thank you for sharing, I love every single recipe I've made of yours and I've made a lot of them! lol

      Reply
      • Rene

        March 07, 2021 at 8:41 am

        Thank you so much! And I'm so glad you liked it!

        Reply
    4. Val

      January 25, 2021 at 9:38 pm

      5 stars
      Made it with real cream cheese and the sauce came out amazing, veggies were tender and awesome amount of spice, I will definitely make this again!

      Reply
      • Rene

        January 29, 2021 at 9:08 am

        Yay! So glad you liked it!

        Reply
    5. Olivia

      January 10, 2021 at 7:16 pm

      5 stars
      I just got a Le Creuset casserole dish for my birthday and knew I had to break it in with a tasty vegan casserole. I made this last night and WOW. The flavor profile, texture and spice are all unreal. I could even smell the savory smokiness while it was baking (I think from the poblano and smoked paprika?). The creamy texture of the white sauce and roasted veggies combined with the crispiness of the top tortillas from the broiler make this dish truly delicious until the last bite. The leftovers tonight were just as good. I highly recommend adding the optional avocado on the top, it adds a fresh component that helps balance out the spice. I will definitely keep this on rotation.

      Reply
      • Rene

        January 11, 2021 at 10:00 am

        So glad you liked this. And congrats on your new Le Creuset! I got my first one last year and it feels so special to cook with it!

        Reply
    6. Sarah

      November 09, 2020 at 6:03 pm

      5 stars
      Wow this is so fantastic!!! I added some zucchini to the veggie mix but otherwise followed the recipe as written! My husband was very impressed with the way it browned up on top under the broiler. This recipe is definitely a keeper, can't wait to dig into the leftovers for lunch tomorrow!

      Reply
      • Rene

        November 11, 2020 at 10:19 am

        So glad you both liked it. And there's nothing wrong with some extra veggies 🤗

        Reply
    7. emw

      November 03, 2020 at 4:19 pm

      Made this last night. It was delicious! thanks very much for this 🙂

      Reply
      • Rene

        November 11, 2020 at 10:10 am

        So glad you liked it!

        Reply
    8. Cassandra

      August 01, 2020 at 11:09 pm

      5 stars
      Absolutely delicious, will be making this frequently!

      Reply
      • Rene

        August 02, 2020 at 4:09 pm

        Awesome 🎉 So glad you found a recipe to add to your recipe rotation!

        Reply
    9. Leanne

      July 28, 2020 at 7:59 am

      I wonder how this would be with lasagne noodles?

      Reply
    10. Phyllis

      July 17, 2020 at 8:09 pm

      Thank you for sharing this recipe! I made it for dinner tonight and my husband and I loved it! So delicious! Will definitely make it again and again!

      Reply
      • Rene

        July 18, 2020 at 8:08 am

        Awesome - so glad it was a hit with you and the hubby 🙂

        Reply
    11. Kimberly

      April 07, 2020 at 2:44 pm

      I haven't tried this, yet but the recipe seems a little confusing. In the list of ingredients it says 1.5 cups of enchilada sauce, but when I read the directions I cannot find where the extra 1/2 cup of enchilada sauce is used (the white sauce only calls for 1 cup of enchilada sauce).

      Reply
      • Rene

        April 09, 2020 at 5:21 pm

        Good catch! I updated the recipe to include that last 1/2 cup 🙂

        Reply
    12. Mae

      November 30, 2019 at 3:27 pm

      What size casserole dish do you use? Trying to determine if this will actually serve 8 for the family I'm cooking for (you know how everybody's serving sizes are different ?)

      Reply
      • Rene

        December 03, 2019 at 9:03 am

        I used a 9x13 dish and I would say the serving sizes are decent, especially if you served it alongside a side or two 🙂

        Reply
    13. Aimee

      November 20, 2019 at 11:25 am

      5 stars
      I’m not vegan so I used real light cream cheese and thought this dish was awesome! Super spicy and filling with all that squash and beans. I will make this again!!

      Reply
      • Rene

        November 21, 2019 at 9:01 am

        Awesome - so glad you liked it!!!

        Reply
    14. Melisande Sherman

      November 04, 2019 at 6:19 pm

      5 stars
      Excellent, definitely a keeper on the regular meal list.

      Reply
      • Rene

        November 05, 2019 at 9:53 am

        Awesome! So glad you liked it!

        Reply
    15. Rebecca

      October 31, 2019 at 9:56 am

      Do you ever use nut-based homemade cream cheese for this? If so how much, etc.
      (I find that I like the flavor of most of your recipes, but I'm aiming for a more whole foods approach and I'm still kinda new to it all- I can't quite gauge how to make substitutions yet. lol)

      Reply
      • Rene

        November 01, 2019 at 10:46 am

        Hey Rebecca - you can definitely make a homemade cream cheese. I don't personally have a recipe for one, but there are plenty on the internet. Also, the cream cheese I use is almond-based, and has pretty clean ingredients. So, I prefer the convenience factor while still eating pretty "whole". Hope that helps 🙂

        Reply
    16. margaret

      October 25, 2019 at 9:56 pm

      2 stars
      The white sauce really ruined this for me. Once the vegan cream cheese was added it completely overpowered the other flavors and that's really all you could taste. It ended up tasting really sweet, not like queso at all and then it ruined the rest of the casserole by completely overpowering that too. The vegan cream cheese was just way tooooo much. Glad some people liked it, but I think this is a recipe that's only going to appeal to a very limited following.

      Reply
      • Rene

        October 27, 2019 at 8:41 am

        Sorry it didn't work our for you. It could have possibly been the brand of cream cheese used - or maybe this one just isn't right for you. Either way, I'm glad you gave it a try 🙂

        Reply
    17. Mary OBryan

      October 25, 2019 at 7:59 am

      5 stars
      This was phenomenal! I made it for my omni husband and he said the queso was so real He said I knocked it out of the park. I think I'll make if for Thanksgiving too. Thank you for creating it.

      Reply
      • Rene

        October 27, 2019 at 8:38 am

        Yay! So glad it was a hit. And this sounds like a great addition for a Thanksgiving menu - but be on the lookout for lots of new Thanksgiving recipes that are coming in November too 🙂

        Reply
      • Kim R

        August 21, 2020 at 6:26 pm

        5 stars
        This was SO good! I'll be adding this to the regular rotation!

        Reply
        • Rene

          August 26, 2020 at 7:27 am

          Yay! So glad you liked it!!!

          Reply
    18. Diane P

      October 21, 2019 at 6:36 am

      5 stars
      Sorry, forgot to rate! 5 Star fo sho!!!

      Reply
    19. Diane P

      October 21, 2019 at 6:35 am

      This was sooooo delicious!!! Next time I will "chop" my red onion though instead of "slice". Everything else is chopped into bite-sized pieces, so when ya get to an onion you actually have a long spaghetti-string like piece that ya either have to cut or slurp up. Lol This one's a definite keeper, right up there with your Soyrizo Pasta that has become a weekly asked-for-by-my-carnivore-husband meal!!! <3 <3 <3

      Reply
    20. Cindy

      October 20, 2019 at 12:17 pm

      5 stars
      This was absolutely delicious! Thank You Rene! My only change was I used sweet paprika instead because it was the only one I had on hand.

      Reply
      • Augusta

        May 03, 2020 at 5:53 pm

        I really want to try this recope, but am not a fan of corn tortillas. Do you think I could sub with flour tortillas?

        Reply
        • Rene

          May 04, 2020 at 10:35 am

          Totally. I actually love this recipe with flour tortillas. Some people don't like flour tortillas in baked casseroles like this because the texture can be a bit soggy. But I don't mind the texture at all.

          Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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