Butternut Squash and Spinach Enchilada Casserole
This recipe totally made me rethink enchiladas - the nontraditional ingredients really worked well together! I felt like the original recipe could use even more vegetables, so I changed the recipe to double up the veg for next time. Ingredients : 8 (5 inch) corn tortillas 1 unpeeled butternut squash, seeded 1/2 cup water 2 tablespoons olive oil 2 cloves garlic, minced 1/2 onion, chopped 4 cups fresh spinach, chopped 8 sun-dried tomatoes, chopped 1 cup enchilada sauce 1/4 cup goat cheese, crumbled 1/4 cup cotija cheese, crumbled 2 tablespoons chopped cilantro leaves, for garnish (optional) 1/4 cup sour cream, for topping (optional) Directions : 1. Preheat an oven to 400 degrees F (200 degrees C). 2. 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 mic...