Roasted Squash & Poblano Chile Enchiladas

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3 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes

1 teaspoon ancho chile powder or other mild chili powder (see Note)

1 tablespoon kosher salt

3 tablespoons olive oil, plus more for greasing pan

3 poblano chiles

1 small onion, thinly sliced

12 corn tortillas

3 cups canned enchilada sauce

3 1/2 cups grated Monterey Jack cheese

Sour cream and guacamole

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