Cooking · Food · foodie · Recipe

{turkey + butternut squash enchiladas}


It’s Tuesday.  And you know what that means….Taco time.  Today we’re staying with the theme, kinda.  Switching it up a little with enchiladas.

But, not just any ol enchiladas.  These are packed with ground turkey.  (Or leave out the turkey and make it a meatless meal) Butternut squash.  Black beans.  Diced tomatoes.  Slowly simmered with all the spices.  It’s like a big hug.  You know.  Comfort food.  Then filled with shredded cheddar cheese and rolled in the one, the only, Micaela’s California Fresh flour tortillas.

They are back friends!  And as of yesterday, back on the shelves at the grocery stores!  Hallelujah.  A BIG thanks to the Santoni Family for bringing back a recipe + brand we all grew up loving here in Woodland.


Last week I came home to a package sitting on my front porch.  Let me tell you, it was a straight up day maker!

Better than a J.Crew package!  Ha!  It’s not everyday you get food delivered to your house.   My DM’s blew up asking for all the details.  And since they are available to everyone, today seemed fitting to share a recipe using your tortillas.

So we have a tradition with GG.  We go to church.  Normally 5 o’clock Saturday mass.  Then to our house for dinner.  I always try to make something a little different.  You know, not your average every night dinner.  GG digs trying my new creations.  And since my Micaela’s delivery came just in time.  I made enchiladas.  You gotta love + support your family!


This was my 93-year-old grandma’s response:


And she’s not always easy to please.  So well done Brooke + Charley!  GG approves!

This recipe is adapted from an older Skinny Taste recipe.  One of my favorite recipe creators of all time.


{turkey + butternut squash enchiladas}

  • Servings: 8
  • Difficulty: easy
  • Print

{turkey + butternut squash enchiladas}


Here’s what you’ll need:

  • 1 large can enchilada sauce
  • 1 teaspoon olive oil
  • 1/2 lb ground turkey (optional)
  • 1/4 cup red onion, diced
  • 1 clove garlic, minced
  • 1 jalapeno, seeded + diced
  • salt + pepper
  • 2 cups butternut squash, peeled + chopped (I bought a bag in the refrigerated section)
  • 10 oz can Rotel (or any diced tomatoes with chilies)
  • 1 cup black beans, drained + rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup cilantro, divided
  • 1/4 cup water
  • 8 flour tortillas (obviously I recommend Micaela’s)
  • 2 cup shredded cheddar cheese
  • 1/2 cup sliced olives
  • 1/4 cup green onion, chopped


Here’s what you’ll do:

Preheat oven to 400 degrees.  Or make the filling the night before, like I always do.

Pour 1/4 cup enchilada sauce in baking dish and set aside.

Heat olive oil in a large pan.  Add ground turkey onion + garlic + jalapeno.  Cook for about 5 minutes.  Till turkey is brown.  Drain and add back to the pan.

Add butternut squash + diced tomatoes + black beans + cumin + chili powder + salt + pepper + 1/4 cup cilantro + water.

Cover and simmer on low for 30 minutes.

You can skip this step: 

I like to dip my tortillas in sauce before rolling them up.  In another pan, pour 1 remaining sauce.  Once warm, dip each tortilla on both sides into sauce.  It also warms up the tortilla making it easier to roll up.  

Place 1/3 cup of enchilada filling in the center of each tortilla.  Divide 1 cup shredded cheese between tortillas.

Roll up and place seam side down.

Once your baking dish if full, top with remaining enchilada sauce (from dipping tortillas) and 1 cup shredded cheddar cheese over the top.

Bake covered for 15 minutes.  If you make them the day before, you’ll need to heat them up closer to 30 minutes.

Top with olives + remaining 1/4 cup cilantro + green onions.

and ENJOY!!!


Print it.  Pin it.  Share it.  Make it!  I hope you enjoy this recipe as much as we did.  And don’t forget to text me or tag me and let me know 🙂


xoxo stacyb

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