Butternut Squash Spinach Enchiladas

Begin by preheating the oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Next, place the tortillas flat on a baking sheet and bake in the preheated oven until they become crispy, approximately 10 minutes. Remove them from the oven and allow them to cool down.

Simultaneously, place half of a butternut squash on a microwave-safe dish cut-side-down and pour in some water. Cook the squash in the microwave until it's tender, taking around 12 to 15 minutes. Once it's cool enough to handle, carefully remove the flesh and dice it; then place it in a mixing bowl for later use.

In a skillet, heat some olive oil over medium heat and add minced garlic and chopped onion. Cook the mixture until the onion softens and turns translucent, roughly 5 minutes. Add some fresh spinach leaves and sun-dried tomatoes to the skillet; continue cooking until the spinach wilts. Gently combine the cooked spinach mixture with the diced butternut squash.

Arrange four crispy tortillas on a baking sheet and divide the squash mixture among them. Sprinkle 1 tablespoon of crumbled goat cheese over each tortilla, then place the remaining tortillas on top. Pour some enchilada sauce over the top of each tortilla and sprinkle with 1 tablespoon of crumbled cotija cheese.

Bake the enchiladas in the preheated oven until they're hot and ready to serve. To finish, garnish each enchilada with chopped cilantro leaves and a dollop of sour cream.