Roasted Butternut Squash and Soy Chorizo Enchiladas

Roasted Butternut Squash and Soy Chorizo Enchiladas

Whether you keep it vegetarian or add meat, these green enchiladas offer a tasty combination of roasted butternut squash and soy chorizo.

Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
288 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
Step 3
Roast in the preheated oven until tender, about 20 minutes.
Step 4
Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
Step 5
Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
Step 6
Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
Step 7
Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.
Roasted Butternut Squash and Soy Chorizo Enchiladas

Ingredients

  • salt and ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 2 cups shredded Mexican cheese blend
  • 3 tablespoons chopped fresh cilantro, divided
  • 1 large avocado - peeled, pitted, and sliced
  • 10 corn tortillas
  • 1 cup soy chorizo, crumbled
  • 0.33333334326744 cup chopped sweet onion
  • 2.5 cups butternut squash, cut into 1/2-inch cubes
  • 1.5 cups green salsa
  • 0.33333334326744 cup plain Greek yogurt, or more to taste

Categories

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