Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 2 teaspoons chipotle chili powder
- 1/2 teaspoon cumin
- 1 teaspoon fresh rosemary minced
- 2 tablespoons fresh sage chopped
- 2 cups butternut squash chopped into small cubes
- 1/2 cup fresh cranberries
- 4 ounces diced green chiles 1 can
- 1 cup brussels sprouts leftover, chopped
- 2 cups leftover turkey chopped
- 2 cups stuffing leftover
- 1/3 cup dried cranberries
- 12 ounces red enchilada sauce 1 bottle, divided, if you really love enchilada sauce, I recommend extra
- 2 cups sharp cheddar shredded cheese -, Monterey jack, smoked gouda, white cheddar, divided
- 1 cup cranberry sauce leftover
- 12 flour tortillas 8- ,corn for gluten free, I used flour
- green enchilada sauce or extra red enchilada sauce
- herbs Fresh chopped, for serving
- 2 avocados 1- ,sliced
- 1 fresh lime
Nutrition
- Calories : 970 calories
- Carbohydrate : 141 grams
- Cholesterol : 40 milligrams
- Fat : 34 grams
- Fiber : 14 grams
- Protein : 28 grams
- SaturatedFat : 12 grams
- Sodium : 2510 milligrams
- Sugar : 34 grams
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