Green Chile Turkey Enchiladas with Butternut Squash
Green Chile Turkey Enchiladas with Butternut Squash
Ingredients:
2 tbsp olive oil
2 cups butternut squash, peeled and diced into 1/2 inch cubes
1 1/2 tsp cumin
1/2 tsp garlic powder
3 tbsp fresh sage, chopped
10 ounces Pure Hatch Green Chile Sauce
4 ounces (1/4 jar) Hatch Roasted Green Chile
1/2 cup milk
3 cups shredded turkey
8 ounces shredded sharp cheddar cheese
6 ounces shredded Jack cheese
10 to 12 tortillas
1 tbsp olive oil
Directions:
Preheat oven to 400°F.
Put a large skillet over medium heat.
Add the olive oil and butternut squash cook for about 10 minutes or until the butternut squash is tender.
Add the cumin and sage and cook for an additional minute.
Add in about 1/2 of the Pure Hatch Green Chile Sauce, Hatch Roasted Green Chile and milk.
Cook for about 5 minutes until sauce is slightly thicker.
Remove from heat and stir in the turkey and half of the cheese.
Lightly grease a 9" x 13" inch baking dish.
Pour in enough of the Pure Hatch Green Chile Sauce to cover the bottom of the baking dish.
Heat a small skillet over medium heat and cook the tortillas one at a time for about 20 seconds on each side so they are more pliable.
One tortilla at a time, spoon about 1/3 cup of the mixture into the tortilla and roll up.
Place each enchilada in the dish with the seam facing down.
Once all enchiladas are rolled, top with remaining Hatch Green Chile Sauce and cheese.
Bake the enchiladas for about 20-25 minutes or until the cheese is melted and browned.
Remove and let cool for about 5 minutes.
