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Leftover Turkey Butternut Squash Enchiladas (gluten-free & dairy-free)

Kim Lee
  • 50 minutes
  • Serves 4

INGREDIENTS

2 cups

Turkey, cooked

2 cups

Butternut squash

1/3 cup

Cilantro, fresh

1 cup

Cranberries, fresh

1

Jalapeno

1

Lime

1/4

Red onion

2 tbsp

Sage, fresh

10

Sage leaves and diced avocado, fresh

1

Tomato (cored, cut into 4), large

1 1/2 cups

Salsa

1 tsp

Chili powder

2 tbsp

Olive oil

1 tsp

Cumin

12

Corn tortillas

1/2 cup

Milk

1 10 ounce can

Enchilada sauce, Red