BUTTERNUT SQUASH ENCHILADAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Butternut Squash Enchiladas image

My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)

Provided by Elizabeth

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 13

8 (5 inch) corn tortillas
½ unpeeled butternut squash, seeded
½ cup 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
¼ cup crumbled goat cheese
¼ cup crumbled cotija cheese
2 tablespoons chopped cilantro leaves, for garnish
¼ cup sour cream, for topping

Steps:

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

Nutrition Facts : Calories 370.4 calories, Carbohydrate 46.2 g, Cholesterol 21.9 mg, Fat 18 g, Fiber 7.4 g, Protein 10.4 g, SaturatedFat 6.7 g, Sodium 428.6 mg, Sugar 5.4 g

MD mursanin Khan
[email protected]

I will definitely be making these enchiladas again.


SN EMON HOSSEN
[email protected]

These enchiladas were delicious! I loved the combination of flavors and textures.


Linsay Cattleman
[email protected]

I thought these enchiladas were just okay. I think I would have liked them better if I had used a different type of cheese.


Johnathan Simmons
[email protected]

These enchiladas were a great way to use up leftover butternut squash. I will definitely be making them again.


Markuz Alejandro Uy
[email protected]

I would have liked these enchiladas better if the tortillas had been more crispy.


Mado Siameur
[email protected]

These enchiladas were a bit too spicy for my taste, but I still enjoyed them.


Matas spz
[email protected]

I loved the unique flavor of these enchiladas. The butternut squash and black beans were a great combination.


Flaviana Borba Nunes
[email protected]

These enchiladas were easy to make and turned out great! I will definitely be making them again.


Loverboy Mika
[email protected]

I made these enchiladas for a party and they were a huge hit! Everyone loved them.


Daniel Dutt
[email protected]

These enchiladas were delicious! I loved the creamy butternut squash filling and the crispy tortillas. I will definitely be making these again.


BM.Bellal Hossain
[email protected]

The enchiladas were good, but I found them to be a bit dry. I think I would have liked them better if I had added more sauce.


Moshin Raja
[email protected]

These enchiladas were a bit too bland for my taste. I think I would have liked them better if I had added some more spices to the filling.


Fiaz khan
[email protected]

I loved the combination of butternut squash and black beans in these enchiladas. I also appreciated the fact that they were not too spicy.


Edmar Cayao
[email protected]

These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce and it worked perfectly.


Regina Njambi
[email protected]

I made these enchiladas last night and they were delicious! The butternut squash was perfectly roasted and the spices in the filling were just right.


Mago Garcia
[email protected]

These butternut squash enchiladas were a hit with my family! The filling was flavorful and creamy, and the tortillas were perfectly crispy. I will definitely be making these again.