Roasted Butternut Squash and Soy Chorizo Enchiladas

Be the first to rate & review!
2 Photos

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.

Submitted by blackberry
Published on June 23, 2020
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
Jump to Nutrition Facts

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

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.

Cook's Note:

Substitute sour cream for the yogurt if desired.

Nutrition Facts (per serving)

288 Calories
18g Fat
23g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 288
% Daily Value *
Total Fat 18g 22%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 433mg 19%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 11g 23%
Vitamin C 11mg 12%
Calcium 242mg 19%
Iron 1mg 5%
Potassium 346mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

A white square casserole dish of Roasted Butternut Squash and Black Bean Enchiladas
Roasted Butternut and Black Bean Enchiladas
7 Ratings
Butternut Squash Enchiladas
68 Ratings
Avocado Enchiladas
8 Ratings
Sarah's Creamy Veggie Enchiladas
2 Ratings
Butternut Squash Tacos
12 Ratings
Butternut Squash Spirals and Black Bean Tacos
1 Rating
Butternut Squash and Black Bean Tostadas
2 Ratings
Zucchilattas
124 Ratings
Vegetarian Spinach and Mushroom Enchiladas
7 Ratings
Vegan Pasilla Enchiladas with Avocado and TVP
Vegetarian Enchiladas
17 Ratings
Potato and Bean Enchiladas
191 Ratings
Black Bean and Veggie Enchiladas
12 Ratings
Sweet Veggie Hash
6 Ratings
Sweet Potato Enchiladas
218 Ratings
close up view of Black Bean and Rice Enchiladas in a glass baking dish with a black spatula
Black Bean and Rice Enchiladas
161 Ratings