Roasted Butternut Squash and Soy Chorizo Enchiladas
Description
Whether you keep it vegetarian or add meat, these green enchiladas offer a tasty combination of roasted butternut squash and soy chorizo.
Ingredients
•
2 1/2 cups butternut squash, cut into 1/2-inch cubes
•
1/3 cup chopped sweet onion
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1 tablespoon extra-virgin olive oil
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salt and ground black pepper to taste
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1 cup soy chorizo, crumbled
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3 tablespoons chopped fresh cilantro, divided
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1 1/2 cups green salsa
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1/3 cup plain Greek yogurt, or more to taste
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10 corn tortillas
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2 cups shredded Mexican cheese blend
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1 large avocado - peeled, pitted, and sliced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
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.
3
Roast in the preheated oven until tender, about 20 minutes.
4
Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
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.
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.
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.