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.


Recipe Summary

50 mins
5 mins
1 hr 25 mins
30 mins
1 9x13-inch dish


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Substitute sour cream for the yogurt if desired.

Nutrition Facts

288 calories; protein 11.3g; carbohydrates 23.1g; fat 17.5g; cholesterol 30.5mg; sodium 432.6mg. Full Nutrition