Paired with a Pale Ale
Happy Sunday, friends! Is everyone getting super excited for Thanksgiving?! I know I am. I will be traveling back east to spend the holiday with family, which is always a good time. I’m looking forward to the traditional dishes my mom makes every year: sausage stuffing, creamy mashed potatoes, and the most addicting gravy in the world. While I love all things Thanksgiving-related, I almost get more excited for the leftovers. There are so many great ways to put those Thanksgiving leftovers to use, and these turkey and butternut squash enchiladas are just one of the many recipes to make the weekend after the holiday!
We love enchiladas. Zach and I make probably make them about two or three times a month. Enchiladas are so great because they are simple, quick, and so utterly comforting. The flour tortillas are the perfect little vessels to wrap up all of that addicting filling. Whether it’s a traditional enchilada filling, or a filling similar to this one, one thing is certain…they are a great weeknight meal.
I hope you guys find these turkey and butternut squash enchiladas as amazing as we do! They are great to make all year round…just substitute that turkey for rotisserie chicken and you’re golden!
Pair these enchiladas with a pale ale. It will really highlight the spice from the chili powder! Have a great week everyone and I’ll talk to you all tomorrow!
Enter below for a chance to win some Mission Foods flour tortillas to make your turkey and butternut squash enchiladas! To learn more about Mission Foods, enter to win gift cards and other fun prizes check out their consumer program!
Leftover Thanksgiving Turkey and Butternut Squash EnchiladasPrint Pin Rate
- 1 small butternut squash skinned, seeded and cut into 1/2 inch cubes
- 3 tablespoons olive oil divided
- salt and black pepper
- 1 small onion finely diced
- 1 4- ounce can diced green chilies
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 10- ounce can green enchilada sauce
- 1/2 cup heavy cream
- 2 ounces softened cream cheese cubed
- 2 1/2 cups shredded turkey
- 8 ounces grated Monterey jack cheese
- 6 ounces grated cheddar cheese
- 2 cups red enchilada sauce
- 10 Mission Foods flour tortillas
- Toppings: sliced avocado sour cream, chopped cilantro
- Preheat your oven to 400 degrees F.
- In a medium bowl, toss the squash a tablespoon or two of olive oil and a dash of salt and black pepper. Pour the mixture onto a large baking sheet that has been lined with foil. Place it in the oven and roast the squash for about 40 minutes, or until tender. Remove from heat and set aside to cool slightly. Reduce the heat to 350 degrees F.
- To a large skillet, add 2 tablespoons of olive oil. Heat over medium heat and add the onion. Cook until tender, about 5 minutes. Add the green chilies, chili powder, cumin and garlic powder. Cook for about 3 minutes or until the spices are fragrant. Stir in the green enchilada sauce and heavy cream. Bring to a gentle simmer and then stir in the cream cheese. Stir until the cheese has completely melted. Remove from heat and fold in the turkey and butternut squash. Take about half of the Monterey jack and cheddar cheese, and fold them in as well.
- In a large baking dish, add about 1 cup of the red enchilada sauce. Spoon a small amount of the turkey mixture into each flour tortilla and roll up. Place them seam side down in the baking dish. Pour the remaining 1 cup of red enchilada sauce on top and any remaining filling. Top with remaining cheeses and place in the oven.
- Bake the enchiladas for about 30 minutes or until melty. Remove from heat and top with desired toppings such as avocado, sour cream and cilantro. Enjoy!
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