Thanksgiving Leftover Enchiladas

4-6 servings

For Enchiladas:

4-6               medium flour tortillas

½                 cup butternut squash or sweet potato puree

½                 cup corn

2                  cups leftover pulled turkey

½                 cup stuffing

2                  tablespoons chopped cilantro

2                  tablespoons chopped chives

2                  cups grated Monterey jack or cheddar cheese

1                  cup enchilada or taco sauce

For Salsa Verde:

1                  cup cooked green beans

2                  jalapenos, halved and seeded

2                  cloves garlic

1                  teaspoon ground cumin

Salt & pepper, to taste (leftover green beans may already be seasoned)

1. Coat a 9” x 11” roasting pan with non-stick spray.
2. Preheat Cuisinart Woodcreek pellet grill to 350°F.
3. Lay out tortillas.
4. Spread mashed sweet potato evenly across middle of tortillas.
5. Top with corn.
6. Top with turkey
7. Top with stuffing
8. Top with herbs.
9. Top with 1 cup of shredded cheese
10. Roll enchiladas by folding bottom over stuffing, then rollover to top of tortilla.
11. Add enchilada sauce to bottom of roasting pan and lay each tortilla side-by-side in roasting pan.
12. Make salsa verde by adding green beans, jalapenos, garlic, cumin, salt and pepper to a food processor or blender and pureeing.
13. Top enchiladas with salsa verde and shredded cheese.
14. Bake enchiladas in roasting pan in Woodcreek for 20-30 minutes, until edges are browned, cheese is melted, and internal temperature of 155°F is reached.