Butternut Squash Enchiladas

Method5 steps · about 55 min

1. 1

   Step 1: Preheat an oven to 400 degrees F (200 degrees C).

2. 2

   Step 2: Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash (½) half into a microwave-safe dish cut-side-down, and pour in the water (½ cup). Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.

   Uses 8 (5 inch) corn tortillas · ½ unpeeled butternut squash, seeded · ½ cup water

3. 3

   Step 3: Heat the olive oil (2 tablespoons) in a skillet over medium heat. Stir in the garlic (1 clove) and onion (¼); cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach (2 cups) and sun-dried tomatoes (4). Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.

   Uses 2 tablespoons olive oil · 1 clove garlic, minced · ¼ onion, chopped · 2 cups chopped fresh spinach · 4 sun-dried tomatoes, chopped · Cooked diced butternut-squash flesh

4. 4

   Step 4: Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce (1 cup) over top, and sprinkle each with 1 tablespoon of cotija cheese.

   Uses Eight baked crispy tortillas · Butternut, spinach and sun-dried tomato filling · ¼ cup crumbled goat cheese · 1 cup enchilada sauce · ¼ cup crumbled cotija cheese

5. 5

   Step 5: Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves (2 tablespoons) and a dollop of sour cream (¼ cup) to serve.

   Uses Four assembled tortilla stacks · 2 tablespoons chopped cilantro leaves, for garnish (optional) · ¼ cup sour cream, for topping (optional)