Name: Roasted Butternut Squash and Soy Chorizo Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Butternut squash, cut into 1/2-inch cubes - 2 ½ cups; Chopped sweet onion - ⅓ cup; Extra-virgin olive oil - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Soy chorizo, crumbled - 1 cup; Chopped fresh cilantro, divided - 3 tablespoons; Green salsa - 1 ½ cups; Plain Greek yogurt, or more to taste - ⅓ cup; Corn tortillas - 10; Shredded Mexican cheese blend - 2 cups; Avocado - peeled, pitted, and sliced - 1 large

Roasted Butternut Squash and Soy Chorizo Enchiladas

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash and Soy Chorizo Enchiladas

1. Butternut squash, cut into 1/2-inch cubes - 2 ½ cups

2. Chopped sweet onion - ⅓ cup

3. Extra-virgin olive oil - 1 tablespoon

4. Salt and ground black pepper to taste - 1 tablespoon

5. Soy chorizo, crumbled - 1 cup

6. Chopped fresh cilantro, divided - 3 tablespoons

7. Green salsa - 1 ½ cups

8. Plain Greek yogurt, or more to taste - ⅓ cup

9. Corn tortillas - 10

10. Shredded Mexican cheese blend - 2 cups

11. Avocado - peeled, pitted, and sliced - 1 large

How to cook deliciously - Roasted Butternut Squash and Soy Chorizo Enchiladas

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

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. Stage

Roast in the preheated oven until tender, about 20 minutes.

4. Stage

Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.

5. Stage

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. Stage

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. Stage

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.