Squash Enchiladas

Tags: dairy free, enchilada sauce, gluten free, grain free, soy free, taco seasoning, Tortillas, vegan, vegetarian,

Estimated Time: 45 minutes

Servings: 2-4

Have you ever played a game of Tetris trying to place all of the Thanksgiving leftovers into the fridge? Or magically became an Iron Chef overnight by using secret ingredients (hint: leftover squash)? If you responded with an audible, “Oh, my squash—yes,” we’re in the same boat. So, we’ve sautéed red onions, seasoned butternut squash with our Mild Taco Seasoning, and rolled it all into our Grain Free Cassava Flour Tortillas. And for the finishing touch? They’re baked in our Whole30 Approved Red Enchilada Sauce and topped with dairy free sour cream, avocado, and sesame seeds that bring traditional enchilada flavor to every bite. Whoever thinks the feasting stops after Thanksgiving is in for a treat with this delicious recipe!



  1. Preheat the oven to 350F. 
  2. Heat a medium skillet over medium heat and add oil and sliced onions. Sauté until translucent. 
  3. Add squash and cook for 10-15 mins. Add ¼ cup of water and Siete Taco Seasoning. Mix thoroughly and cook until squash is tender. 
  4. Warm each tortilla according to the package. Spray the baking pan with non-stick spray. 
  5. Fill each tortilla with squash filling and roll. Place each tortilla in a pan.
  6. Top with enchilada sauce and bake uncovered for 20 mins. 
  7. Garnish squash enchiladas with dairy free Sour cream or yogurt, diced avocado, and toasted sesame seeds.

Used in this Recipe

Whole30 Approved Red Enchilada SauceWhole30 Approved Mild Taco SeasoningGrain Free Cassava Flour Tortllas