Leftover Turkey and Butternut Squash Enchiladas
These leftover turkey enchiladas with butternut squash combine the flavors of Thanksgiving and Mexico to give you an outstanding leftover dish!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 enchiladas
- 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
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, garlic powder, cayenne pepper 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.
- 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.
Serving: 1enchilada | Calories: 369kcal | Carbohydrates: 19g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 104mg | Sodium: 693mg | Potassium: 136mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3150IU | Vitamin C: 16.5mg | Calcium: 280mg | Iron: 1.3mg