Butternut Squash Enchiladas

I have a confession to make. These enchiladas were supposed to be made with sweet potatoes, but I accidentally picked up a bag of pre-chopped butternut squash instead. I didn't realize my mistake until I got home and started cooking, so I decided to roll with it. I ended up really liking the squash, but you could definitely use sweet potato if you prefer.

Ingredients
-1 package soy chorizo
-1 butternut squash, peeled and cut into small bite size pieces
-2 jalapenos, finely diced
-2 cloves garlic, minced
-2 shallots, sliced
-2 T EVOO
-8 flour tortillas
-1.5 C shredded Mexican cheese
~12 oz of enchilada sauce
-green onion/cilantro (optional garnishes)

(Preheat oven to 375)
Steps
1. Heat pan over medium-high, add EVOO, then throw in butternut squash and jalapenos. Saute for about 10 minutes.

2. Add garlic and shallots; saute for another 2 minutes.

3. Remove soyrizo from its casing and add to pan. Saute for another 10 mins. Turn off heat.

4. Assemble enchiladas by first scooping about 3 spoonfuls of squash/soyrizo mixture onto tortilla. Fold in the bottoms when rolling them up.

5. Cover enchiladas with sauce and cheese.

6. Cover with foil and bake at 375 for about 20 minutes.
7. Top with green onion/cilantro.