Classic Tex-Mex cuisine meets Thanksgiving favorites. Who can say no to that? Fall Enchilada Bake loads up the classic tortilla wraps with a juicy, savory turkey mixture filled with butternut squash and sage, the classic holiday combo. The enchilada sauce is as spicy and tangy as ever, but the Fall Enchilada Bake has another surprise in store; a sweet, tart, and refreshing cranberry salsa. This is the best way to use up Thanksgiving leftovers in style!
Ingredients
For the enchiladas:
- 1 tablespoon butter, plus more, to taste, for greasing the baking dish
- 2 tablespoons olive oil
- 2 cups butternut squash, peeled and cubed
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 2 tablespoons fresh sage, chopped, plus 12 whole leaves, divided
- 1 (10-ounce) can green chile enchilada sauce
- 1 (4-ounce) can diced green chiles
- 1/2 cup milk
- 2 cups turkey, cooked and shredded
- 1/3 cup dried cranberries, optional
- 6 ounces sharp cheddar cheese, shredded, divided
- 4 ounces smoked Gouda cheese, shredded, divided
- 1 (10-ounce) can red enchilada sauce
- 10 flour tortillas
For the cranberry salsa:
- 1 cup prepared cranberry sauce
- 1/3 cup fresh pineapple, chopped
- 1 jalapeño, seeded and chopped
- 1/3 cup fresh cilantro, chopped
- 1 lime, juiced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish using the extra butter.
Step 3 –In a large, high-sided skillet over medium heat, add the olive oil and the butternut squash and cook until the butternut squash is just fork-tender, about 8-10 minutes.
Step 4 –Add the chipotle chile powder, the cumin, and 2 tablespoons of the chopped sage, and cook until fragrant, about 1-2 minutes.
Step 5 –Gradually stir in the green chile enchilada sauce, the diced green chiles and their juices, and the milk, and cook until the sauce is warmed through, about 5 minutes.
Step 6 –Transfer the skillet from the heat and stir in the turkey, the dried cranberries, 1/2 of the cheddar cheese, and 1/2 of the Gouda cheese.
Step 7 –Spread 1/2 of the red enchilada sauce onto the bottom of the baking dish.
Step 8 –Spoon 1/3 cup of the turkey mixture into each of the tortillas and roll them up.
Step 9 –Place the tortillas in the prepared pan, seam-side down.
Step 10 –Top the tortillas with the remaining red enchilada sauce, the remaining cheddar, and the remaining Gouda.
Step 11 –Bake until the cheese is melted, about 20-25 minutes.
Step 12 –Transfer the bake from the oven and allow it to cool, about 5 minutes.
Step 13 –In a saucepan over medium-low heat, melt the remaining 1 tablespoon of the butter.
Step 14 –Add the remaining whole sage leaves to the melted butter and cook, flipping once, until the sage has darkened in color but not burnt, on both sides, about 1 minute per side.
Step 15 –Transfer the fried sage leaves from the heat and place them on top of the enchiladas.
Step 16 –In a medium bowl, add the cranberry sauce, the pineapple, the jalapeño, the cilantro, and the lime juice, and stir until well-combined.
Step 17 –Serve the enchiladas with the cranberry salsa.
