Roasted Butternut Squash and Soy Chorizo Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Roasted Butternut Squash and Soy Chorizo Enchiladas Recipe). 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.

Brief

Prep 30 mins

Cook: 50 mins

Additional: 5 mins

Total: 1hr25 mins

Servings: 10

Yield: 1 9x13-inch dish

Roasted Butternut Squash and Soy Chorizo Enchiladas Recipe

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

Italian Enchiladas

Main Dish

Directions

Step 1

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

Step 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.

Step 3

Roast in the preheated oven until tender about 20 minutes.

Step 4

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

Step 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.

Step 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.

Step 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.

Nutritional Information

Roasted Butternut Squash and Soy Chorizo Enchiladas Recipe

Servings Per Recipe:10

Calories: 287.9

% Daily Value *

Protein: 11.3g 23%

Carbohydrates: 23.1g 8%

Dietary Fiber: 4.6g 19%

Sugars: 3.1g

Fat: 17.5g 27%

Saturated Fat: 7.4g 37%

Cholesterol: 30.5mg 10%

Vitamin A Iu: 4059.3IU 81%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.2mg 13%

Vitamin C: 10.7mg 18%

Folate: 40mcg 10%

Calcium: 241.7mg 24%

Iron: 0.9mg 5%

Magnesium: 47.2mg 17%

Potassium: 346mg 10%

Sodium: 432.6mg 17%

Thiamin: 0.1mg 11%

Calories From Fat: 157.9

*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.