I was very excited to try these because I love butternut squash and it seemed like a wonderful idea to make enchiladas with them. But I really feel this recipe fell down in several areas (I followed the recipe as written except for leaving out the cotija cheese because I didn't want to buy some for just one recipe). The filling was severely lacking seasoning and needed a little more moisture. The way the tortillas were stacked and baked resulted in a dish that was difficult to cut and eat because the tortillas became dry and somewhat rubbery. The sauce ran everywhere and burned onto my pan instead of cooking with the enchiladas. I would make these again but with some pretty big changes: cube the squash, toss it lightly in olive oil and a good amount of salt & pepper, then roast it in the oven. Add in a few extra tomatoes and a little more spinach. Maybe even throw in some spices such as cumin or chili powder. Instead of stacking, put the filling inside the tortillas, roll them up, place in a glass pan, cover with enchilada sauce, then bake. I might also swap the goat cheese for cheddar, but really only to make it more appealing to my kids, who find goat cheese to be too strong.
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I was very excited to try these because I love butternut squash and it seemed like a wonderful...