These leftover turkey enchiladas with butternut squash combine the flavors of Thanksgiving and Mexico to give you an outstanding leftover dish!
Who would think of turning leftover turkey into a Mexican dish? Half Baked Harvest of course! I think she loves cheese almost as much as I do, so naturally when I saw this recipe a couple of years ago I had to make my version of it! And after having it, a part of me almost enjoyed these turkey enchiladas more than the Thanksgiving dinner… almost! I mean enchiladas are one of those things to me that’s hard to screw up and these are no different.
It may seem a little strange to combine the flavors of Thanksgiving with Mexican cuisine but in this case, it’s the perfect combo! The sweet/nutty flavor from the butternut squash goes great with the spices and enchilada sauces, and of course the cheese! You can’t forget the cheese! As I mentioned before enchiladas are hard to screw up and for me it might be because most are loaded with cheese which obviously makes everything better!
I don’t know about you but one of my favorite parts about Thanksgiving is having leftovers for the next few days. Now you can be old-school and just heat up your turkey, gravy, mashed potatoes, etc… or you can try something new and unique like these turkey enchiladas.
Like most dishes I like to make during the week, this doesn’t take much effort and uses minimal dishes. Oh and you don’t have to wait for leftover turkey to make this. You can always just use a rotisserie chicken and it will taste just as good. I might have done that once or twice already! Either way, you should give these turkey enchiladas with butternut squash a try.
What Ingredients are in this Turkey Enchilada Recipe?
- Olive oil
- Produce – butternut squash and sage
- Spices – chili powder, cumin, garlic powder, cayenne pepper
- Green chili enchilada sauce
- Red enchilada sauce
- Mild green chilis
- Milk
- Turkey
- Sharp cheddar cheese
- Smoked gouda cheese
- Corn tortillas
How to Make Turkey Enchiladas
- Preheat oven to 400°F. Put a large skillet over medium heat and add the olive oil and butternut squash, cooking for about 10 minutes or until the butternut squash is fork tender.
- Add the chili powder, cumin and sage and cook for an additional minute. Toss in the green chili enchilada sauce, diced green chilis and milk. Cook for about 5 minutes until sauce is slightly thicker. Remove from heat and stir in the turkey and half of the cheese.
- Lightly grease a 9×13 inch baking dish. Pour 1/3 of the red enchilada sauce along the bottom and spread out. Heat a small skillet over medium heat and cook corn tortillas for about 20 seconds on each side so they are more pliable. You’ll have to do one at a time. Working with one tortilla at a time, spoon about 1/3 cup of the mixture into the tortilla and roll up. Place each enchilada in the dish with the seam facing down. Once all enchiladas are rolled, top with remaining red enchilada sauce and cheese.
- Bake the enchiladas for about 20-25 minutes or until the cheese is melted and browned. Remove and let cool for about 5 minutes. While cooling heat a small skillet over medium heat and add the olive oil. Cook the sage for about 30 seconds until, darkened but not burnt. Place the fried sage on top of the enchiladas.
Do I Have to Use Butternut Squash?
No. Pumpkin is actually a great substitute or even sweet potatoes.
Can I Freeze the Enchiladas?
Yes. Make everything up to cooking the enchiladas in the oven. Cover the baking dish with plastic wrap and then aluminum foil. Freeze for up to 3 months. Once ready remove from oven and bake for 45 minutes with only aluminum foil covering it. Remove the foil for the last 15 minutes.
Tips for Leftover Turkey Enchiladas
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the butternut squash. You’ll know it is ready when the oil starts to shimmer.
- Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
- If you don’t have leftover turkey, you can easily use rotisserie chicken. But this dish works great for right after Thanksgiving, so go with the turkey if you can.
- If you have the time, make your own enchilada sauce. This recipe doesn’t call for it, but the extra effort is worth it. However store-bought will work as well.
- Add some fresh avocado to give the dish some healthy fat. You can also make your own guacamole.
- Store leftovers in an airtight container in the fridge for 2-3 days.
Leftover Thanksgiving Recipes
If you’ve tried these Turkey Enchiladas or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Leftover Turkey and Butternut Squash Enchiladas
Ingredients
- 2 tbsp olive oil
- 2 cups butternut squash, peeled and diced into 1/2 inch cubes
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3 tbsp fresh sage, chopped
- 1 (10 ounce can) green chili enchilada sauce
- 1 (4 ounce can) diced green chilis
- 1/2 cup milk
- 3 cups shredded turkey
- 8 ounces sharp cheddar cheese, shredded
- 6 ounces smoked gouda, shredded
- 1 (10 ounce can) red enchilada sauce
- 10-12 corn tortillas
- 1 tbsp olive oil
- 14-16 fresh sage leaves
Instructions
- Preheat oven to 400°F. Put a large skillet over medium heat. Add the olive oil and butternut squash and cook for about 10 minutes or until the butternut squash is fork tender. Add the chili powder, cumin and sage and cook for an additional minute. Add the green chili enchilada sauce, diced green chilis and milk. Cook for about 5 minutes until sauce is slightly thicker. Remove from heat and stir in the turkey and half of the cheese.
- Lightly grease a 9x13 inch baking dish. Pour 1/3 of the red enchilada sauce along the bottom and spread out. Heat a small skillet over medium heat and cook corn tortillas for about 20 seconds on each side so they are more pliable. You'll have to do one at a time. Working with one tortilla at a time, spoon about 1/3 cup of the mixture into the tortilla and roll up. Place each enchilada in the dish with the seam facing down. Once all enchiladas are rolled, top with remaining red enchilada sauce and cheese.
- Bake the enchiladas for about 20-25 minutes or until the cheese is melted and browned. Remove and let cool for about 5 minutes. While cooling heat a small skillet over medium heat and add the olive oil. Cook the sage for about 30 seconds until, darkened but not burnt. Place the fried sage on top of the enchiladas and serve immediately.
Notes
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the butternut squash. You’ll know it is ready when the oil starts to shimmer.
- Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
- If you don't have leftover turkey, you can easily use rotisserie chicken. But this dish works great for right after Thanksgiving, so go with the turkey if you can.
- If you have the time, make your own enchilada sauce. This recipe doesn't call for it, but the extra effort is worth it. However store-bought will work as well.
- Add some fresh avocado to give the dish some healthy fat. You can also make your own guacamole.
- Store leftovers in an airtight container in the fridge for 2-3 days.
Looks delicious!