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Butternut Squash and Caramelized Onion Enchilada Bake

Butternut Squash and Caramelized Onion Enchilada Bake is made with a garden medley of vegetables and flavored with LA VICTORIA® Red Enchilada Sauce. This recipe is not to be missed!

45 minutes
30 minutes
1 hour, 15 minutes


  • 1 medium butternut squash
  • 1 teaspoon canola oil
  • 1 large onion, thinly sliced
  • 1 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 cup ricotta cheese
  • 1 1/4 cup shredded Mexican cheese blend
  • 2 (10-ounce) cans LA VICTORIA® Red Enchilada Sauce
  • 12 corn tortillas, torn into 2-inch pieces


  1. Heat oven to 400°F.
  2. Cut squash in half lengthwise. Place cut-side down on an aluminum foil-lined baking sheet. Bake 45 to 55 minutes or until softened. Let stand 15 minutes. Scoop out flesh, mash and set aside, discarding skin.
  3. Reduce oven temperature to 350°F.
  4. In large skillet heat oil over medium heat. Add onion, cook 17 to 20 minutes, stirring often, until onions are browned. Stir in chili powder, cumin and salt and cook 1 minute. Let stand 15 minutes.
  5. In large bowl, combine onion mixture, butternut squash, ricotta cheese and 3/4 cup Mexican cheese blend.
  6. In lightly greased 11×8-inch baking dish, spoon a layer of butternut squash mixture. Top with tortilla pieces, and sauce. Repeat layers and top with remaining 3/4 cup shredded cheese. Bake 25 to 30 minutes or until bubbly. Garnish with green onions, if desired.