Turkey Enchiladas with Butternut Squash and Green Chile

2 Tbsp. olive oil
2 cups butternut squash, peeled and cubed
1 tsp. Los Chileros Chipotle Powder
1 tsp. cumin
2 Tbsp. fresh sage, chopped
1 jar Fresh Chile Co. Red & Green Blend Chile Sauce
1 cup Santa Fe Ole Roasted Hatch Green Chile
1/2 cup milk
2 cups shredded turkey
12 oz. cheddar jack cheese, shredded
10 flour tortillas

Preheat oven to 350 degrees F
Set a large skillet over medium heat. Add olive oil and squash and cook 8-10 minutes until tender
Add chipotle chile powder, cumin and sage.
Cook another 1-2 minutes and slowly stir in green chile and milk
Cook 5 minutes until sauce is warmed through. Remove from heat and stir in turkey and half the shredded cheese
Lightly grease a 9x13 baking dish. Spread half the red and green chile sauce on the bottom of the dish
Working with one tortilla at a time, lay them flat on your work surface and spoon about 1/3 of the tortilla mixture into each tortilla
Roll them up and place seam side down in the baking dish
Top with remaining red & green sauce and cheese
Bake 20-25 minutes until cheese is melted

Click here for Los Chileros Chipotle Powder

Click here for Fresh Chile Co. Red & Green Blend Chile Sauce

Click here for Santa Fe Ole Roasted Hatch Green Chile