INGREDIENTS
3 cups
Baby spinach, fresh
1
(16-oz) package Butternut squash cubes, frozen
1
Garnish chopped sun-dried tomato
1 cup
Greek yogurt style ranch dressing
3/4 tsp
Chilpotle chile pepper, ground
1 tsp
Salt
1 tsp
White pepper, ground
8
Tortillas, medium
1 1/4 cups
Mozzerella, low-fat
1 cup
Ricotta cheese, low-fat
10 oz
Enchilada sauce, red
2 tbsp
Water