Ingredients

• 2.5 cups butternut squash , cut into 1/2-inch cubes
• 0.33 cups 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
• 1.5 cups green salsa
• 0.33 cups plain Greek yogurt , or more to taste
• 10 corns tortillas
• 2 cups shredded Mexican cheese blend
• 1 large avocado - peeled , pitted, and sliced

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 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. 3 Roast in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
5. 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. 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. 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.

Nutrition per serving