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
- 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.