Thanksgiving Enchiladas Recipe
Filled with maple-braised turkey, roasted butternut squash and Monterey Jack cheese, these delicious Thanksgiving enchiladas will have you feeling the holiday spirit in no time.
How to Make the Best Thanksgiving Enchiladas
These Thanksgiving enchiladas are a creative and delicious way to use your holiday leftovers. Stuffed with tender maple-braised turkey, roasted butternut squash, and melty Monterey Jack cheese, they capture all the warm, comforting flavors of the season in one stunning dish.
The combination of sweet roasted squash and savory turkey with a rich enchilada sauce makes these enchiladas feel special enough for the holiday table, yet easy enough to prepare on a regular weeknight. The creamy pomegranate guacamole on the side adds a fresh contrast to the warm, cheesy enchiladas, while the pomegranate arils bring a festive pop of color.
Perfect for transforming Thanksgiving leftovers into something completely new and exciting, these enchiladas will quickly become a favorite in your household. Serve them with your favorite toppings like fresh sage, Mexican crema, and of course, that pomegranate guacamole for a meal that feels both festive and comforting.
Thanksgiving Enchiladas
Filled with maple-braised turkey, roasted butternut squash and Monterey Jack cheese, these delicious Thanksgiving enchiladas will have you feeling the holiday spirit in no time.
Ingredients
Pomegranate Guacamole
Roasted Butternut Squash
Thanksgiving Enchiladas
Instructions
Pomegranate Guacamole
- Cut avocados in half, remove the pit, and scoop the flesh into a bowl.
- Squeeze the lime juice over the avocados and mash to desired consistency.
- Stir in the cayenne pepper and salt to taste.
- Gently fold in the chopped cilantro and pomegranate arils.
Roasted Butternut Squash
- Preheat oven to 425°F.
- Toss the diced butternut squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
Thanksgiving Enchiladas
- Preheat oven to 350°F and spray a 9x13 baking dish with cooking spray.
- Heat canola oil in a shallow skillet over medium heat. Dip each corn tortilla in the enchilada sauce, then quickly fry in the oil for a few seconds per side.
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Fill each tortilla with a portion of the maple-braised turkey, roasted butternut squash, and 1/4 cup of the shredded Monterey Jack cheese.
- Roll the tortilla tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining shredded cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh sage and a dollop of Mexican crema or sour cream before serving.
- Serve with pomegranate guacamole on the side.
Notes
- This recipe works perfectly with leftover Thanksgiving turkey.
- The enchiladas can be assembled ahead of time and refrigerated until ready to bake.
- If you prefer a spicier sauce, use a hotter enchilada sauce or add jalapeños.