Healthy Meal Prep
Roasted Butternut Squash and Soy Chorizo Enchiladas Recipe

Roasted Butternut Squash and Soy Chorizo Enchiladas


Whether you keep it vegetarian or add meat, these green enchiladas offer a tasty combination of roasted butternut squash and soy chorizo.


  • 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


  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.

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Nutritional Information

Roasted Butternut Squash and Soy Chorizo Enchiladas

Servings Per Recipe: 10
Calories: 287.9
% Daily Value *
protein: 23 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 19 %
fat: 27 %
saturated fat: 37 %
cholesterol: 10 %
vitamin a iu: 81 %
niacin equivalents: 24 %
vitamin b6: 13 %
vitamin c: 18 %
folate: 10 %
calcium: 24 %
iron: 5 %
magnesium: 17 %
potassium: 10 %
sodium: 17 %
thiamin: 11 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

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