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. … Continue reading →