For a richer flavor, roast the butternut squash instead of microwaving it. Toss it with olive oil, salt, and pepper, then roast at 400°F (200°C) for 30-40 minutes, or until tender and slightly caramelized. Feel free to customize the filling with other vegetables like bell peppers, zucchini, or mushrooms. If you don't have cotija cheese, feta cheese can be used as a substitute.
Butternut Squash Enchiladas
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PREP TIME1 hrs 5 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS204
Embrace the warmth of autumn with these delightful butternut squash enchiladas, a symphony of sweet and savory flavors wrapped in crispy tortillas. A vegetarian delight that's both comforting and satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol22 mg
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Fiber7 g
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Protein10 g
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Saturated Fat7 g
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Sodium429 mg
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Sugar5 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat an oven to 400 degrees F (200 degrees C).
02 Step
Recipe View 25 mins 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.
03 Step
Recipe View 5 mins 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.
04 Step
Recipe View 0 mins 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.
05 Step
Recipe View 10 mins 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.
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Damien Cronin
Aug 28, 2024This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. I sometimes add a pinch of chili powder to the filling for a little extra heat.
Oma Conn
Nov 14, 2023These enchiladas are amazing! The butternut squash filling is so flavorful and the crispy tortillas add a perfect texture contrast.
Maximillia Wisoky
Oct 5, 2023I made these for a vegetarian potluck and they were a huge hit! Everyone loved the combination of flavors and textures.