Every year I yearn for Thanksgiving turkey just so I can have these Leftover Thanksgiving Enchiladas. I’ve been making these for years, but I never get sick of them. This year, I started making a vegetarian version with mushrooms instead of turkey so I don’t have to wait for Thanksgiving. I bet you’ll follow in my footsteps after you’ve had these just once. The squash makes it fall and cozy, and the leftover cranberry relish is perfection in these Leftover Thanksgiving Enchiladas.

2 cups onions
2 cups poblanos and/or green bell peppers
2 cups celery
2 cups butternut squash
2 cups shredded or chopped turkey (sautéed mushrooms to make it vegetarian)
¼ cup flour
¾ cup milk
8 ounces Monterey Jack cheese shredded, plus a little extra for the top
2 tablespoons olive oil
½ cup green salsa
salt

16 tortillas
green salsa
Sour cream
leftover cranberry relish

Dice the onions, peppers (poblanos will be hotter, bells milder), and celery. Sauté the onions, peppers, and celery in the olive oil until softened. (If you’re making them vegetarian, sauté the mushrooms first, then set aside and use the same pan for the rest of the veggies). Meanwhile, dice the butternut squash. Once the celery, peppers and onions are softened, add the flour and stir until well coated and it’s starting to stick to the pan. Add the milk slowly. Add the cheese (jack is great, but whatever you have works, this time, I made it with sharp cheddar, goat gouda, and some petit basque). When it’s a smooth consistency, add the squash, turkey (or mushrooms), and the salsa. Season with salt. Cook for a few minutes on low until the squash is still firm, but beginning to soften. Preheat oven to 350° F. Fill the tortillas with the enchilada mixture. Roll them up and place them in a baking dish lined with a little salsa to prevent them from sticking. Top with a little cheese and salsa. Bake 350 for 35-45 minutes. Serve with sour cream, extra salsa, and leftover cranberry relish.