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1
Preheat an oven to 400 degrees F (200 degrees C).
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2
Lay the tortillas flat onto a baking sheet.
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3
Bake in the preheated oven until crispy, about 10 minutes.
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4
Remove and allow to cool.
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5
Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water.
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6
Cook in the microwave until tender, 12 to 15 minutes.
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7
Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
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8
Heat the olive oil in a skillet over medium heat.
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9
Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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10
Add the spinach and sun-dried tomatoes.
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11
Continue cooking until the spinach wilts.
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12
Gently fold the spinach mixture into the diced butternut squash.
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13
Arrange four crispy tortillas on the baking sheet.
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14
Divide the squash mixture among the tortillas.
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15
Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas.
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16
Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
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17
Bake in the preheated oven until hot, about 10 minutes.
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18
Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.
