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3.99 from 53 votes

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

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.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 Servings
Calories: 589kcal
Author: Tieghan Gerard

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

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.

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.

Nutrition

Calories: 589kcal | Carbohydrates: 55g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 752mg | Potassium: 381mg | Fiber: 3g | Sugar: 28g | Vitamin A: 5710IU | Vitamin C: 20.4mg | Calcium: 445mg | Iron: 2.7mg