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
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
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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.