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Butternut Squash Enchiladas

Butternut Squash Enchiladas Recipe

  • 8 (5 inch) corn tortillas
  • 1/2 unpeeled butternut squash, seeded
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 onion, chopped
  • 2 cups chopped fresh spinach
  • 4 sun-dried tomatoes, chopped
  • 1 cup enchilada sauce
  • 1/4 cup crumbled goat cheese
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped cilantro leaves, for garnish (optional)
  • 1/4 cup sour cream, for topping (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 370
Total Fat 18g
Saturated Fat 6.7g
Cholesterol 22mg
Sodium 429mg
Total Carbohydrate 46.2g
Dietary Fiber 7.4g
Sugars 5.4g
Protein 10.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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