Turkey Butternut Black Bean Enchiladas

The perfect mix of savory, sweet, creamy and spicy, these enchiladas are stuffed with leftover turkey, roasted butternut squash, black beans, onions, cheese, and smothered in a blanket of spicy butternut cream cheese enchilada sauce … and more melty cheese, of course!

Do you have turkey leftover from Thanksgiving? If not, you can make these enchiladas with leftover chicken … or if you prefer, leave out the poultry and make vegetarian enchiladas. OR you could easily make vegan enchiladas by substituting vegan cheeses and almond milk (or cashew milk … or whatever vegan style milk makes you happy).

I have been craving enchiladas lately … Thanksgiving always seems to make me want Mexican food. I thought of the idea of making butternut black bean enchiladas sounded so good. I did some searches and it’s obviously been done before in many many ways, but it appears nobody ever thought to put butternut squash in the SAUCE. What? Why not? Well, I needed to rectify that. I know squash is lovely in cream sauces and many people use it in pasta sauce, so why not a butternut cream cheese enchilada sauce?

I love the flavor of the creamy sauce but it is admittedly a little thick. I think if I were going to make these again, I would thin out the sauce with a bit of broth or wine or more milk. I’ll let you decide whether you want to do that. They are absolutely delicious just like this.

Turkey Butternut Black Bean Enchiladas

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 3 - 6 servings 1x

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Ingredients

Scale 1x2x3x

For the butternut cream cheese enchilada sauce:

• 1 teaspoon avocado oil
• 1/2 cup chopped white or yellow onion
• 1 cup leftover cubed roasted butternut squash
• 1 oz. light cream cheese
• 3/4 cup milk
• 1/2 cup good salsa (I recommend my cilantro almond salsa – recipe here)
• Chipotle and/or other hot peppers, to taste (optional)
• To thin: a bit of broth, wine or more milk

For the enchiladas:

• 1 Tablespoon avocado oil
• 6 – 8 corn tortillas
• About 2/3 cup black beans
• About 2/3 cup roasted butternut squash, chopped
• About 2/3 cup leftover turkey or chicken, chopped or shredded
• 1/2 cup chopped red onion
• 1 – 2 cups shredded Mexican blend of cheeses

For the top:

• Chopped fresh cilantro leaves, tomato and red onion
• Optional: Chopped avocado, sour cream, guacamole, lime slices, etc.

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Instructions

1. Preheat the oven to 350 F. Prepare an oblong casserole or other oven-proof pan by spraying with cooking spray or brushing very lightly with oil.
2. In a medium frying or saucepan, heat the olive oil over medium heat. Add the onion and saute until very tender and starting to brown.
3. Put the sauteed onion along with the butternut squash, cream cheese, milk and salsa in a mini food processor or handi chopper. Blend until smooth. Add more hot peppers to taste. If needed, add a bit more milk or some broth to thin.
4. To make the enchiladas: Heat some of the oil over medium heat in a small frying pan. Once it is nice and hot, add a tortilla and cook briefly on one side, then flip to soften the other side.
5. Remove the tortilla from the pan and set on a plate. Make a line of toppings, starting with a couple spoonfuls of black beans, then the butternut squash, then the shredded turkey and a sprinkle of onion and some shredded cheese, followed by a generous helping of the sauce. Roll up and place in the prepared pan, seam side down. Repeat until you run out of filling.
6. Cover the top of the enchiladas with the remaining sauce, making sure to coat all the tortillas completely. Top with extra shredded cheese.
7. Bake at 350 F. for 25 – 35 minutes or until the cheese is nicely melted and bubbly. Let sit briefly, then top with cilantro, tomato, onion, and/or other optional toppings. Serve while they’re still hot and enjoy!

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Notes

To make these gluten free, make sure the tortillas you are using are gluten free.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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