Roasted Butternut Squash and Soy Chorizo Enchiladas

This is a tasty variation on enchiladas! My version is vegetarian with soy chorizo, but it could easily be switched out for regular chorizo or taco-seasoned ground beef. Save time and work by buying pre-cubed bags of butternut squash. This is a mildly spicy dish, so you can cool it down a little by topping with sliced avocado and a dollop of plain Greek yogurt or sour cream.

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

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
• ⅓ cup chopped sweet onion
• 1 large avocado - peeled, pitted, and sliced
• 10 corn tortillas
• 2 ½ cups butternut squash, cut into 1/2-inch cubes
• 1 cup soy chorizo, crumbled
• 1 ½ cups green salsa
• ⅓ cup plain Greek yogurt, or more to taste

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.