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Butternut Squash Enchiladas
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Prep Time:
65 minutes
Cook Time:
25 minutes
Total Time:
90 minutes
Delicious butternut squash, spinach, and sun-dried tomatoes stuffed in crispy tortillas, topped with enchilada sauce and cheese - a gourmet twist on a classic dish.
Ingredients:
  • 8 (5 inch) corn tortillas
  • 0.5 unpeeled butternut squash, seeded
  • 1 clove garlic, minced
  • 0.25 onion, chopped
  • 2 cups chopped fresh spinach
  • 4 sun-dried tomatoes, chopped
  • 1 cup enchilada sauce
  • 0.25 cup crumbled goat cheese
  • 0.25 cup crumbled cotija cheese
  • 2 tablespoons chopped cilantro leaves, for garnish
  • 0.25 cup sour cream, for topping
Instructions:
  • Preheat your oven to a toasty 400°F (200°C).
  • Place tortillas on a baking sheet and bake in a preheated oven until crispy, for about 10 minutes. Remove and let cool. In the meantime, microwave the butternut squash half cut-side-down in a dish with water until tender, for 12 to 15 minutes. Once cooled, scoop out the flesh, dice it, and place it in a mixing bowl, setting it aside.
  • In a skillet over medium heat, warm olive oil. Sauté garlic and onion until onion is soft and translucent, around 5 minutes. Incorporate spinach and sun-dried tomatoes and cook until spinach wilts. Carefully mix in diced butternut squash with the spinach mixture.
  • Place four crispy tortillas on the baking sheet, then evenly spread the squash mixture over each tortilla. Sprinkle 1 tablespoon of goat cheese on top of each tortilla before covering with the remaining tortillas. Pour the enchilada sauce over the assembled tortillas and finish by sprinkling 1 tablespoon of cotija cheese on each.
  • Bake in the preheated oven for about 10 minutes until hot. Top each enchilada with chopped cilantro and a dollop of sour cream before serving.

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