- 8 (5 inch) corn tortillas
- 1/2 unpeeled butternut squash, seeded
- 1/2 cup water
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 onion, chopped
- 2 cups chopped fresh spinach
- 4 sun-dried tomatoes, chopped
- 1 cup enchilada sauce
- 1/4 cup crumbled goat cheese
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro leaves, for garnish (optional)
- 1/4 cup sour cream, for topping (optional)
- Preheat an oven to 400 degrees F (200 degrees C).
- 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 half into a microwave-safe dish cut-side-down, and pour in the water. 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.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
- 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 over top, and sprinkle each with 1 tablespoon of cotija cheese.
- Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.
butternut squash enchiladas, recipe