Butternut Squash Enchiladas with Cheese

Follow our step-by-step guide on how to make Butternut Squash Enchiladas with Cheese.

1. Step 1

   Preheat your oven to 400°F (200°C).

2. Step 2

   Arrange the corn tortillas on a baking sheet and bake for about 10 minutes, or until crispy. Remove from the oven and let them cool.

3. Step 3

   In a microwave-safe dish, place the butternut squash cut-side down and add the water. Microwave for 12 to 15 minutes, or until tender. Once cool enough to handle, scoop out the flesh, dice it, and set aside in a mixing bowl.

4. Step 4

   In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking until the onion is soft and translucent, about 5 minutes. Stir in the chopped spinach and sun-dried tomatoes, cooking until the spinach wilts.

5. Step 5

   Gently mix the spinach mixture into the diced butternut squash in the bowl.

6. Step 6

   On the baking sheet, place four of the crispy tortillas. Divide the squash mixture evenly among them, sprinkling 1 tablespoon of goat cheese over each. Top with the remaining tortillas.

7. Step 7

   Pour the enchilada sauce over the stacked tortillas and sprinkle each with 1 tablespoon of cotija cheese.

8. Step 8

   Bake in the oven for about 10 minutes, or until heated through. Serve garnished with chopped cilantro and a dollop of sour cream, if desired.