Great weekend recipe. I used a panlano & a red pepper, added fresh garlic, mushrooms, lime juice, a teaspoon of oregano & half a teaspoon of cinnamon for some warmth. I used enchilada sauce which I spread in between each layer. I followed others suggestions & topped the casserole with a layer of tortillas for a crunchy top. The only change I would make next time would be to use one teaspoon of cumin instead of two.

A little too much squash but otherwise very tasty

I loved it! I used homemade enchilada sauce and it was delicious

This was really good even my picky eater liked it. I added extra spinach and pre microwaved the squash so it would need to be in the oven as long. I will make it again.

#2 made: didn't used the squash - subbed a bag of chipotle vegan crumbles, used 2 small sweet onions, only half the peppers called for, jalapeno black beans, almond flour tortillas, 2 garlic cloves, a blend of different vegan cheeses (2 cups), and a blend of spicy and tomatillo salsa. Keith and I loved it! #1 First attempt: SUPER good! A number of subs: red onion for the yellow only 1 jalepeno instead of 2 (for Dad, ugh) a blend of beans, instead of just black I added 4 cloves of garlic to roast in the veggies and Manchego cheese instead of Mexican. Would def make this again!!!

So delicious!!! So many amazing flavors going on in this casserole.

Came out really good!! I used red enchilada sauce for mine. Such an easy weeknight dinner.

Good recipe for a heathy life style

So much flavor in this all in one dish. I substituted small yellow and red peppers for the poblano and while the vegetables cooked in the oven I cooked one pound of ground turkey seasoned with cumin to mix with the vegetables after their initial roasting. This took a little longer than planned to prepare so next time will make this on a weekend.

I added a pound of hamburger and used the green enchilada sauce as someone else recommended. I should have added some olives and will the next time I make it. It really was a nice change and everyone loved it.

It was pretty good with a few changes. I added more sweet peppers since I didn’t have the poblanos. I thinly sliced 2 jalapeños for some heat as well. And I added 2 cups of salsa verde to the top layer, because it seemed a little dry for a casserole. And I probably used more cheese than called for. All in all it was good.

this was fabulous. we subbed enchilada sauce for the salsa, but it still turned out amazing!

This recipe is incredibly easy and delicious but healthy as well. Used Trader Joe’s cubed butternut squash to save time and substituted canned diced green chilis for poblano and jalapeno peppers. Followed advice to toast corn tortillas under broiler and they came out perfect! My family said these enchiladas were superior to our favorite Mexican restaurant. My teenage grandson wants me to make them every week!

I used green enchilada sauce instead of salsa and it was delicious!

It turned out great and wow it was heavy.. Instead of the tortillas I used wheat chapatis ( Indian bread) and replaced the butternut squash with leftover pumpkin from Halloween.

Turned out great ! Love the flavors and so easy to put together :) I added some shredded rotisserie chicken. I saw a comment about putting tortilla on the top for some crunch . I forgot my middle layer of tortillas so I cut up it up into slices or it onto of the cheese 🧀! Nice crunch , just make sure you keep an eye on them once they are as crispy as you like . Cover with foil so they don’t burn 🙂 Great recipe so flavorful . Thank you

Easy and very tasty!

Outstanding Vegetarian entree. I forgot to include the last layer of vegetable mix which caused the tortillas to be crunchy which was a pleasant texture addition. Other layers had plenty of vegetables to cover my error! It will be a part of my regular menu rotation and I will probably exclude the last layer of vegetables increasing them in the other 2 layers to get the crunch!

Very good. Made it with shredded chicken and no spinach. Did 2 layers instead of 3 so fewer tortillas. Garnished with avocado, cilantro and sour cream.

It was pretty good. The butternut squash actually went pretty well in it.

Wow, so delicious and so filling. A great recipe!

Forgot the spinach and wish I had the green, but still super good. Added mushrooms because I had them already. Very yummy.

It’s baking in the oven now and it smells great! I forgot the beans but I think it’ll still be tasty

Very good weeknight meal. Will serve to vegetarian friends. Flavors were good. I used a green chili salsa and topped w a red taco sauce to add a mild spice. I also used a low fat Mexican cheese blend and a pepper jack shredded cheese. I also used avocado oil for more omegas.

My favorite recipe to make with butternut squash