Butternut Squash Enchiladas

INGREDIENTS

(5 inch) corn tortillas

1/2

unpeeled butternut squash, seeded

1/2 cup

water

2 tbsp

olive oil

1 clove

garlic, minced

1/4

onion, chopped

2 cups

chopped fresh spinach

sun-dried tomatoes, chopped

1 cup

enchilada sauce

1/4 cup

crumbled goat cheese

1/4 cup

crumbled cotija cheese

2 tbsp

chopped cilantro leaves, for garnish (optional)

1/4 cup

sour cream, for topping (optional)