How to Make Roasted Butternut Squash and Soy Chorizo Enchiladas - A Step-by-Step Guide

Roasted Butternut Squash and Soy Chorizo Enchiladas are a delicious and hearty vegetarian dish that is sure to satisfy even the most die-hard meat lovers. Packed with bold flavors and wholesome ingredients, these enchiladas are perfect for a cozy family dinner or a festive gathering with friends. The combination of tender roasted butternut squash, zesty soy chorizo, and gooey melted cheese makes for a mouthwatering and satisfying meal that is easy to prepare and guaranteed to please.

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Ingredients

  • 2 ½ cups butternut squash, cut into 1/2-inch cubes
  • ⅓ cup chopped sweet onion
  • 1 tablespoon extra-virgin olive oil
  • salt and ground black pepper to taste
  • 1 cup soy chorizo, crumbled
  • 3 tablespoons chopped fresh cilantro, divided
  • 1 ½ cups green salsa
  • ⅓ cup plain Greek yogurt, or more to taste
  • 10 corn tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 large avocado - peeled, pitted, and sliced

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 10
  • Yield: 1 9x13-inch dish

  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • Roast in the preheated oven until tender, about 20 minutes.
  • Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
  • 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.
  • 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.
  • 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.
  • Nutrition

    288 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 31mg
    • Sodium: 433mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 11g
    • Vitamin C: 11mg
    • Calcium: 242mg
    • Iron: 1mg
    • Potassium: 346mg

    Categories

    Enchilada recipes