Butternut Squash Enchiladas
Recipe information
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Cooking:
1 hour 5 min.
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Servings per container:
4
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Ingredients for - Butternut Squash Enchiladas

1. Corn tortillas - 8 (5 inch)
2. Unpeeled butternut squash, seeded - ½
3. Water - ½ cup
4. Olive oil - 2 tablespoons
5. Garlic, minced - 1 clove
6. Onion, chopped - ¼
7. Chopped fresh spinach - 2 cups
8. Sun-dried tomatoes, chopped - 4
9. Enchilada sauce - 1 cup
10. Crumbled goat cheese - ¼ cup
11. Crumbled Cotija cheese - ¼ cup
12. Chopped cilantro leaves, for garnish (Optional) - 2 tablespoons
13. Sour cream, for topping (Optional) - ¼ cup

How to cook deliciously - Butternut Squash Enchiladas

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.