ROASTED BUTTERNUT SQUASH AND SOY CHORIZO ENCHILADAS
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.
Provided by blackberry
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 23.1 g, Cholesterol 30.5 mg, Fat 17.5 g, Fiber 4.6 g, Protein 11.3 g, SaturatedFat 7.4 g, Sodium 432.6 mg, Sugar 3.1 g
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Hamza khan (same)
[email protected]Overall, I really enjoyed these enchiladas and would definitely make them again.
Gauri Sony
[email protected]These enchiladas are a bit spicy for my taste, but I still enjoyed them.
Saniya Khan
[email protected]I've never made enchiladas before, but this recipe was easy to follow and the results were amazing.
Katerin Romero
[email protected]These enchiladas are so delicious and flavorful. I highly recommend them!
raymundo frias
[email protected]I love that this recipe uses soy chorizo. It's a healthier alternative to traditional chorizo.
Rupa Rahman
[email protected]These enchiladas are a great make-ahead meal. You can assemble them ahead of time and then bake them when you're ready to eat.
ALARM SYSTEM1380
[email protected]I made these enchiladas for a party and everyone loved them.
SANDIP PARAJULI
[email protected]These enchiladas are a great way to get your kids to eat their vegetables.
Rasika Sampath
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas.
John Joel
[email protected]These enchiladas are a great way to change up your usual enchilada routine.
Zlt Lian
[email protected]Overall, I really enjoyed these enchiladas and would definitely make them again.
Ryker Linder
[email protected]I had some trouble finding soy chorizo at my local grocery store, but I was able to find it online.
Jeremy Munga
[email protected]These enchiladas are a bit time-consuming to make, but they're worth it.
sujal alam
[email protected]I love that this recipe is vegetarian. It's a great way to get my family to eat more vegetables.
Ricky “RUGA” Harris
[email protected]These enchiladas are a great way to use up leftover butternut squash.
Amit Khan
[email protected]I made these enchiladas for a potluck and they were gone in minutes!
Aleksandra Potrić
[email protected]The roasted butternut squash was so flavorful and the soy chorizo added a nice spicy kick.
Alexis Lancaster
[email protected]I've made these enchiladas twice now and they're always a hit. My family loves them!
Michelle Esterhuizen
[email protected]These enchiladas were absolutely delicious! The combination of roasted butternut squash and soy chorizo was perfect.
mar khoor
[email protected]Roasted Butternut Squash and Soy Chorizo Enchiladas: A Symphony of Flavors!