Green Chile Butternut Squash and Turkey Enchiladas with Crispy Sage.

Name: Spicy Green Chile Turkey, Butternut Squash and Crispy Sage Enchiladas.
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 2 cups peeled + cubed butternut squash; 1 teaspoon chipotle chili powder; 1 teaspoon cumin; 2 tablespoons fresh sage (chopped); 1 (10 ounce) can Old El Paso Green Chile Enchilada Sauce; 1 (4 ounce) can Old El Paso Diced Green Chiles; ½ cup milk; 1-2 cups shredded turkey; 1/3 cup dried cranberries (optional); 6 ounces sharp cheddar cheese (shredded); 4 ounces smoked gouda cheese (shredded); 1 (10 ounce) can Old El Paso Red Enchilada Sauce; 8-10 Old El Paso flour tortillas; 1 tablespoon olive oil or butter; 10-12 leaves fresh sage; 1 cup leftover cranberry sauce; 1/3 cup fresh pineapple chopped; 1 jalapeno (seeded + chopped); 1/3 cup fresh cilantro (chopped); juice of 1 lime

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November 8, 2015

Posted in Chicken, Main Course

{This post is sponsored by Old El Paso! I used their Green Chile and Red Enchilada Sauce to make these EASY Enchiladas they’re the perfect way to spruce up leftover holiday turkey or roasted chicken! Bring on the leftovers!}

I always make at least two turkeys between the months of November + December.

Green Chile Butternut Squash and Turkey Enchiladas with Crispy Sage | halfbakedharvest.com @hbharvest

This year I am expecting to be roasting four birds within the next two months. I know, I know, that is a LOT of turkey… and well, it will make for even more turkey leftovers.

I already have one roasted turkey under my belt, so three more to go! Two at Thanksgiving and another at Christmas. I’d say that I might be overwhelmed with turkey leftovers, BUT then I came up with these turkey enchiladas. These enchiladas, they are such an awesome way to use up all your delicious leftovers… and with a twist that’s completely different from the day before!

They are made up of all of my favorite fall ingredients: turkey, butternut squash and sage! I even added a cranberry salsa to seal the deal! Best Turkey Day leftovers ever, right?!? These will have everyone happy come Black Friday! Trust me!

Speaking of Black Friday, have you guys started Christmas shopping??? Like it has not even entered my brain, like I am still planning Thanksgiving! But man, I better start thinking about Christmas gifts, it’s my goal this year to be on my A game and actually not leave everything to the last-minute.

So far, not so good.

But the good news is that I still have time to get on track, right?!? Any tips from you crazy organized people? What are you guys getting for your family members? I would love to hear about the latest, greatest hot gifts. I always do the shopping for my mom’s gifts. It’s the best, and well, I think I am the only person in the family who really has a clue on what to get her. This year though, I am kind of stumped.

I always do some clothes, sweaters, scarves… you know warm and cozy. For a while it was also tradition that mom got a hot chocolate maker on Christmas, because typically they would only last one year and then it was time for a new one…but that got old, plus her current version is going strong.

So this year I am stumped. I need to put some thought into it for sure. Totally curious to know what you guys get your family members… please, tell me, tell me!

Also, I am not a Black Friday shopper. Totally a Cyber Monday girl, and honestly even that’s hard. Are the deals worth it?

So while these turkey enchiladas would be great for Black Friday, they would be equally delicious anytime. You can always replace the turkey with shredded chicken and then this dish becomes an EASY everyday kind of meal.

The sauce is made up of my two favorite Old El Paso products, the Red Enchilada Sauce AND the Green Chile Enchilada Sauce. Yup, it’s a double sauce kind of Sunday and you’re going to LOVE it! Of course, there’s my favorite butternut squash in this dish, and yes, we all know I could never leave out the gooey cheese!

Make sure you don’t forget the crispy sage (it’s simply the best)! And last but not least, that cranberry salsa…which if you did not know, is my GO TO way to use up leftover cranberry sauce. Gimme all the sweet + spicy flavors please!!

So can we do a little Sunday Mexican feast now… and then again on Black Friday?!?!

3.82 from 44 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Spicy Green Chile Turkey, Butternut Squash and Crispy Sage Enchiladas.

By halfbakedharvest

Course: Main Course

Cuisine: Mexican

Keyword: butternut squash, enchilada, green chile, turkey

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 6 Servings

Calories 528 kcal

Ingredients

2 tablespoons olive oil
2 cups peeled + cubed butternut squash
1 teaspoon chipotle chili powder
1 teaspoon cumin
2 tablespoons fresh sage chopped
1 (10 ounce) can Old El Paso Green Chile Enchilada Sauce
1 (4 ounce) can Old El Paso Diced Green Chiles
½ cup milk
1-2 cups shredded turkey
1/3 cup dried cranberries optional
6 ounces sharp cheddar cheese shredded
4 ounces smoked gouda cheese shredded
1 (10 ounce) can Old El Paso Red Enchilada Sauce
8-10 Old El Paso flour tortillas
1 tablespoon olive oil or butter
10-12 leaves fresh sage

Cranberry Salsa

1 cup leftover cranberry sauce
1/3 cup fresh pineapple chopped
1 jalapeno seeded + chopped
1/3 cup fresh cilantro chopped
juice of 1 lime

Instructions

Preheat the oven to 350 degrees F.
Set a large, high-sided skillet over medium heat. Add the olive oil and butternut squash, cook for 8-10 minutes or until the butternut squash is just fork tender. Add the chipotle chile powder, cumin and sage. Continue to cook about 1-2 minutes and then slowly stir in the green chile enchilada sauce, diced green chilies and milk. Cook for 5 minutes or until the sauce is warmed through. Remove from the heat and stir in the turkey, cranberries (if using) and half of the shredded cheese.
Lightly grease a 9x13 inch-baking dish. Pour half of the red enchilada sauce into the bottom of the baking dish.
Working with one tortilla at a time, lay them flat on your work surface and 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 and cheese.
Bake for 20-25 minutes or until the cheese is melted and gooey.
Meanwhile, melt 1 tablespoon butter in a saucepan. Add sage leaves. Cook on medium-low for 1 minute, flip and cook one more minute or until the sage has darkened in color, but is not burnt. Remove from the heat and place the fried sage leaves on the top of the enchiladas. Serve the enchiladas with the cranberry salsa (below). EAT!
To make the salsa, mix together the cranberry sauce, pineapple, jalapeno, cilantro and lime juice in a bowl until combined.

Recipe Notes

*If you do not have turkey on hand, replace it with cooked shredded 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.

Yes, I think we should!

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! 🙂 }

If you make this recipe, be sure to tag your photo #halfbakedharvest.