Add ranch dressing to blender, top with thawed butternut squash, ricotta cheese, salt, ground pepper and chipotle chile powder. Blend until combined and mostly smooth, stopping blender and using a spoon to redistribute ingredients as needed.
Add fresh spinach and water to microwave save container, top loosely with lid to allow steam to escape. Microwave for 30 to 45 seconds or until spinach softened. When cool enough to handle, drain off liquid and squeeze out juices from spinach.
Loosen spinach out of tightly packed ball and add to blender, pulsing in a couple seconds at a time.
Stir in ¾ cup mozzarella cheese.
Divide mixture among 8 tortillas, down the center. Roll up and place seam down on 9”x11” baking dish.
Top enchiladas with one can of red enchilada sauce and remaining mozzarella cheese.
Bake at 375 F degrees for approximately 25 minutes until heated through and cheese bubbling and browning on top.
Remove from oven, top with extras like sundried tomatoes, pine nuts and chopped parsley.