Ingredients

• 8 , 5 inch
• 0.5 unpeeleds butternut squash , seeded
• 0.5 cups water
• 2 tablespoons olive oil
• 1 clove garlic , minced
• ¼ onion , chopped
• 2 cups chopped fresh spinach
• 4 sun-dried tomatoes , chopped
• 1 cup enchilada sauce
• 0.25 cups crumbled goat cheese
• 0.25 cups crumbled cotija cheese
• 2 tablespoons chopped cilantro leaves , Optional
• 0.25 cups sour cream , Optional

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 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 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. 3 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. 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 over top, and sprinkle each with 1 tablespoon of cotija cheese.
5. 5 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.

Nutrition per serving