Ingredients Jump to Instructions ↓

  1. 8 corn tortillas

  2. 1/2 unpeeled butternut squash, seeded

  3. 125ml water

  4. 2 tablespoons olive oil

  5. 1 clove garlic, minced

  6. 1/4 onion, chopped

  7. chopped fresh spinach

  8. 4 sun-dried tomatoes, chopped

  9. 250ml enchilada sauce

  10. 4 tablespoons crumbled soft goat's cheese

  11. 4 tablespoons crumbled cotija cheese

  12. 2 tablespoons chopped fresh coriander leaves, for garnish

  13. 4 tablespoons soured cream, for topping

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 200 C / Gas 6.

  2. Lay the tortillas flat onto a baking tray. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash 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.

  3. Heat the olive oil in a frying pan 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.

  4. Arrange four crispy tortillas on the baking tray. 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.

  5. Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped coriander leaves and a dollop of soured cream to serve.


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