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Roasted Butternut Squash and Soy Chorizo Enchiladas
Roasted Butternut Squash and Soy Chorizo Enchiladas
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Delicious green enchiladas with roasted butternut squash and soy chorizo, versatile for vegetarians or meat lovers.
Ingredients:
  • 2.5 cups butternut squash, cut into 1/2-inch cubes
  • 0.33333334326744 cup chopped sweet onion
  • 1 tablespoon extra-virgin olive oil
  • 1 cup soy chorizo, crumbled
  • 3 tablespoons chopped fresh cilantro, divided
  • 1.5 cups green salsa
  • 0.33333334326744 cup plain Greek yogurt, or more to taste
  • 10 corn tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 large avocado - peeled, pitted, and sliced
Instructions:
  • Heat the oven to 400°F (200°C).
  • In a large baking pan, combine cubed butternut squash and chopped onion. Drizzle with olive oil and lightly season with salt and pepper. Mix well to coat evenly.
  • Roast in the preheated oven until tender, approximately 20 minutes.
  • Heat a pan over medium-high heat, then cook soy chorizo until nicely browned, stirring occasionally for 5 to 7 minutes.
  • Lower the oven temperature to 350 degrees F (175 degrees C) and combine the roasted squash, onion, chorizo, and 2 tablespoons of cilantro in a medium bowl.
  • Mix the salsa and yogurt in a separate bowl. Spread a thin layer on the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip a tortilla in the sauce, fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese, then roll up and place seam-side down in the dish. Repeat until all the squash mixture is used. Top the enchiladas with the remaining salsa mixture and cheese.
  • Bake until cheese is melted and slightly browned, around 30 minutes. Allow to cool for 5 minutes before topping with avocado and the rest of the cilantro.

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