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How to Make Butternut Squash Enchiladas - A Step-by-Step Guide

Butternut squash enchiladas are a delicious and hearty dish that combines the richness of butternut squash with the bold flavors of traditional Mexican cuisine. This vegetarian-friendly recipe is perfect for a cozy dinner at home, and it's a great way to sneak in some extra vegetables into your meal.

Butternut squash is a versatile ingredient that lends itself well to a variety of flavor profiles. In this recipe, the squash is roasted until tender and then mashed with spices and herbs...

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Ingredients

  • 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 (Optional)
  • ¼ cup sour cream, for topping (Optional)

Information

  • Prep Time: 1 hr 5 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 enchiladas

  • 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

    370 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 22mg
    • Sodium: 429mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 7g
    • Total Sugars: 5g
    • Protein: 10g
    • Vitamin C: 42mg
    • Calcium: 250mg
    • Iron: 3mg
    • Potassium: 1027mg

    Categories

    Vegetarian recipes
    Mexican recipes
    Comfort food recipes
    Main recipes
    Dinner recipes