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)


No nutrition information available


Coat a 9” x 11” roasting pan with non-stick spray.

Preheat Cuisinart Woodcreek pellet grill to 350°F.

Lay out tortillas.

Spread mashed sweet potato evenly across middle of tortillas.

Top with corn.

Top with turkey

Top with stuffing

Top with herbs.

Top with 1 cup of shredded cheese

Roll enchiladas by folding bottom over stuffing, then rollover to top of tortilla.

Add enchilada sauce to bottom of roasting pan and lay each tortilla side-by-side in roasting pan.

Make salsa verde by adding green beans, jalapenos, garlic, cumin, salt and pepper to a food processor or blender and pureeing.

Top enchiladas with salsa verde and shredded cheese.

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.

Outdoor grilling

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