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A pan of Thanksgiving enchiladas with pomegranate guacamole and pumpkins as decor

Thanksgiving Enchiladas

  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 enchiladas 1x


Filled with maple-braised turkey, roasted butternut squash and Monterey Jack cheese, these delicious Thanksgiving enchiladas will have you feeling the holiday spirit in no time.



For Pomegranate Guacamole
2 avocados
1/2 lime, juiced
1/4 teaspoon cayenne pepper
Salt to taste
1 tablespoon fresh cilantro, chopped
Arils from half a pomegranate

For Thanksgiving Enchiladas
2 cups butternut squash, diced in 1/2-inch cubes
1 tablespoon olive oil
Salt and pepper
Cooking spray
1 1/4 cups homemade 20-minute red enchilada sauce, divided
Canola oil for frying
8 corn tortillas
3 cups Monterey Jack cheese, shredded, divided
1 1/2 cups maple-braised turkey or leftover Thanksgiving turkey
Fresh sage, for garnish
Mexican crema or sour cream, for garnish


  1. For pomegranate guacamole, mash the avocado with lime juice, cayenne pepper and salt. Stir in cilantro and half of the arils. Sprinkle the top of the guacamole with the remaining arils. If making ahead of time, store in an airtight container in the refrigerator with one of the avocado seeds to prevent browning.
  2. Heat the oven to 400 degrees. In a baking dish, toss butternut squash with olive oil, salt and pepper. Roast until tender, about 20-30 minutes. Stir halfway through roasting. You can take care of this step ahead of time and store in the refrigerator.
  3. Heat oven to 375 degrees. Spray a 9-inch-by-13-inch baking pan with cooking spray and spread 1/4 cup of enchilada sauce on the bottom of the pan to prevent sticking.
  4. In a skillet, pour in enough canola oil to coat the pan and heat until shimmering. Place a corn tortilla in the oil and cook for 30 seconds. Flip and cook for another 30 seconds. While the corn tortilla is still warm, spoon in cheese, turkey and roasted butternut squash. Roll and place seam-side down in the baking pan. Repeat with all tortillas. If necessary, add more oil to the skillet.
  5. Top the enchiladas with the remaining cup of enchilada sauce and cheese. Bake for 20 minutes. Remove from oven, cover with foil and let sit for five to 10 minutes to set and prevent the enchiladas from falling apart when serving. Garnish with pomegranate guacamole, fresh sage, and Mexican crema or sour cream. Enjoy!


  • You can prepare the enchiladas ahead of time and store in the refrigerator. Take the pan out of the refrigerator 30 minutes before heating to prevent the pan from cracking, and don't top with sauce and cheese until the pan is ready to go into the oven.
  • If you're using leftover turkey but want to incorporate the maple flavor, toss the turkey with real maple syrup. Start with a little at a time and add to suit your taste.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American


  • Serving Size: 1 enchilada
  • Calories: 285
  • Sugar: 2
  • Sodium: 464
  • Fat: 17
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 0
  • Protein: 13
  • Cholesterol: 40

Keywords: enchiladas, Thanksgiving enchiladas, Thanksgiving recipes, red enchilada sauce, Thanksgiving leftovers, turkey enchiladas, butternut squash enchiladas