Go Back
+ servings
The only thing tastier than a leftover turkey and cranberry sauce sandwich is this batch of Leftover Turkey Butternut Squash Enchiladas. (gluten-free & dairy-free)

Leftover Turkey Butternut Squash Enchiladas (gluten-free & dairy-free)

Print Recipe
The only thing tastier than a leftover turkey and cranberry sauce sandwich is this batch of Leftover Turkey Butternut Squash Enchiladas. What could be better than tasty turkey and creamy butternut squash rolled in corn tortillas, smothered in enchilada sauce and topped off with a sweet-spicy cranberry salsa?
Course Main
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 servings
Calories 442
Author Kim

Ingredients

For the enchiladas:

  • 2 tablespoons olive oil
  • 2 cups peeled + cubed butternut squash*
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 tablespoons fresh sage chopped
  • 1 1/2 cups salsa
  • ½ cup milk I use non-dairy
  • 2 cups cooked shredded turkey**
  • 10 oz Red Enchilada Sauce
  • 12 corn tortillas or gluten-free tortillas
  • 10-12 fresh sage leaves and diced avocado optional, for garnish

For the fresh cranberry salsa:

  • 1 cup fresh cranberries
  • 1/3 cup fresh cilantro
  • 1 large tomato cored, cut into 4
  • 1 jalapeno seeded
  • ¼ red onion
  • 1 lime juiced

Instructions

For the enchiladas:

  • Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium heat. Add butternut squash to skillet and cook for 8-10 minutes or until the butternut squash is just fork tender. Add the chile powder, cumin and sage. Continue to cook about 1-2 minutes and then slowly stir in the salsa and milk. Cook for 5 minutes and until everything is warmed through. Remove from the heat and stir in the turkey.
  • Lightly grease a 9x13 inch-baking dish. Pour half of the red enchilada sauce into the bottom of the baking dish. For each enchilada, spoon about 1/3 cup of the turkey mixture into each tortilla. Roll them up and place the enchiladas in the prepared pan with seam side down. Top with remaining red enchilada sauce.
  • Bake enchiladas for 20-25 minutes.
  • Once lightly browned, remove enchiladas from oven and allow to cool for about 5 mins. Garnish with sage leaves and avocado and serve topped with cranberry salsa. Enjoy!

For the fresh cranberry salsa:

  • Combine all the ingredients for the salsa in a food processor and blend for 10 seconds, until ingredients are just chopped (but not juicy). Scrape down sides and process for another couple seconds, or until no more large pieces of any single ingredient remain.

Notes

*Feel free to use leftover roasted butternut squash or sweet potato, if available.
**If you don't have turkey on-hand, feel free to replace with chicken.
***To make these enchiladas in advance, prepare everything as directed, but stop before baking. Cover and store in the fridge for up to 2 days. Bake as directed.
*****You can also freeze these enchiladas. Just cover the unbaked baking dish tightly with foil and then again with plastic wrap. Place in the freezer for up to 3 months. Thaw in the fridge overnight and bake for 30-40 minutes, covering with foil if the top is getting too browned.

Nutrition

Calories: 442kcal | Carbohydrates: 65g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1372mg | Potassium: 967mg | Fiber: 12g | Sugar: 15g | Vitamin A: 9022IU | Vitamin C: 36mg | Calcium: 207mg | Iron: 4mg