Thanksgiving Enchiladas

🧂 Ingredients

• 2 avocados
• ½ lime

  juiced
• ¼ teaspoon cayenne pepper
• Salt to taste
• 1 tablespoon fresh cilantro

  chopped
• Arils from half a pomegranate
• 2 cups butternut squash

  diced in ½-inch cubes
• 1 tablespoon olive oil
• Salt and pepper
• Cooking spray
• 1 ¼ cups homemade 20-minute red enchilada sauce

  divided
• Canola oil for frying
• 8 corn tortillas
• 3 cups Monterey Jack cheese

  shredded, divided
• 1 ½ cups maple-braised turkey or leftover Thanksgiving turkey
• Fresh sage

  for garnish
• Mexican crema or sour cream

  for garnish

Instructions

• 1 For pomegranate guacamole, mash the avocado with lime juice, cayenne pepper and
  salt. Stir in cilantro and half of the arils. Sprinkle the top of the guacamole
  with the remaining arils. If making ahead of time, store in an airtight
  container in the refrigerator with one of the avocado seeds to prevent browning.
• 2 Heat the oven to 400 degrees. In a baking dish, toss butternut squash with olive
  oil, salt and pepper. Roast until tender, about 20-30 minutes. Stir halfway
  through roasting. You can take care of this step ahead of time and store in the
  refrigerator.
• 3 Heat oven to 375 degrees. Spray a 9-inch-by-13-inch baking pan with cooking
  spray and spread ¼ cup of enchilada sauce on the bottom of the pan to prevent
  sticking.
• 4 In a skillet, pour in enough canola oil to coat the pan and heat until
  shimmering. Place a corn tortilla in the oil and cook for 30 seconds. Flip and
  cook for another 30 seconds. While the corn tortilla is still warm, spoon in
  cheese, turkey and roasted butternut squash. Roll and place seam-side down in
  the baking pan. Repeat with all tortillas. If necessary, add more oil to the
  skillet.
• 5 Top the enchiladas with the remaining cup of enchilada sauce and cheese. Bake
  for 20 minutes. Remove from oven, cover with foil and let sit for five to 10
  minutes to set and prevent the enchiladas from falling apart when serving.
  Garnish with pomegranate guacamole, fresh sage, and Mexican crema or sour cream.
  Enjoy!

Nutrition Info