Vegan Butternut Squash Poblano Enchilada Casserole

Name: Vegan Butternut Squash Poblano Enchilada Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 cups butternut squash (cut in cubes); 1 small red onion (sliced); 2 poblano peppers (deseeded and diced); 1 tbsp olive oil; 1/2 tbsp dried oregano; 1 tsp smoked paprika; salt & pepper (to taste); 3 tbsp vegan butter; 3 tbsp flour; 1.5 cups green enchilada sauce* (separated); 1 cup vegan chicken broth**; 8 oz vegan cream cheese***; 1 4-ounce can green chiles; 1 15-ounce can black beans (drained and rinsed); 1 4-ounce can diced jalapeños; 1/2 cup corn (frozen or canned); 18 corn tortillas; cilantro and avocado (for topping)