Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
*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.