Butternut Squash Enchiladas

1 Preheat oven to 400*
2 In a large bowl toss butternut, squash, 1 tsp. salt, chipotle powder, chopped onion and 1 Tbsp. olive oil together until coated evenly
3 Spread butternut and onion mix evenly on a baking sheet
4 Roast for 35 minutes flipping half way through
5 Meanwhile add green enchilada sauce, 1/2 can of green chiles, avocado, 1/2 C. cilantro, garlic, lime, almond milk and pulse until combined
6 Salt to taste
7 Once butternut squash and onions are roasted, add them to a bowl and combine with remaining green chiles and 1/2 C. chopped cilantro
8 Add butternut squash filling and optional goat cheese into the center of a tortilla and roll
9 Place into a casserole dish
10 Continue to stuff the remaining tortillas and line them snuggly into the casserole dish, reserve about 1/4 cup of filling to use on top
11 Once all tortillas are rolled and in the dish, pour green sauce over them
12 Add reserved filling to top along with (optional) goat cheese
13 Bake at 375* for 20 minutes