butternut squash enchiladas

Ingredients

• Servings: 4
• 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)

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• preheat an oven to 400 degrees f (200 degrees c).
• lay the tortillas flat 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.