Ingredients
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8 (5 inch) corn tortillas
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½ unpeeled butternut squash, seeded
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½ cup water
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2 tablespoons olive oil
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1 clove garlic, minced
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¼ onion, chopped
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2 cups chopped fresh spinach
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4 sun-dried tomatoes, chopped
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1 cup enchilada sauce
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¼ cup crumbled goat cheese
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¼ cup crumbled cotija cheese
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2 tablespoons chopped cilantro leaves, for garnish (Optional)
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¼ cup sour cream, for topping (Optional)
Directions
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Preheat an oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
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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 (per serving)
370 | Calories |
18g | Fat |
46g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 370 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 34% |
Cholesterol 22mg | 7% |
Sodium 429mg | 19% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 7g | 26% |
Total Sugars 5g | |
Protein 10g | 21% |
Vitamin C 42mg | 46% |
Calcium 250mg | 19% |
Iron 3mg | 19% |
Potassium 1027mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.