Preheat oven to 400*

In a large bowl toss butternut, squash, 1 tsp. salt, chipotle powder, chopped onion and 1 Tbsp. olive oil together until coated evenly

Spread butternut and onion mix evenly on a baking sheet

Roast for 35 minutes flipping half way through

Meanwhile add green enchilada sauce, 1/2 can of green chiles, avocado, 1/2 C. cilantro, garlic, lime, almond milk and pulse until combined

Salt to taste

Once butternut squash and onions are roasted, add them to a bowl and combine with remaining green chiles and 1/2 C. chopped cilantro

Add butternut squash filling and optional goat cheese into the center of a tortilla and roll

Place into a casserole dish

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

Once all tortillas are rolled and in the dish, pour green sauce over them

Add reserved filling to top along with (optional) goat cheese

Bake at 375* for 20 minutes