Red Turkey Enchilada Bake with Butternut (Optional Cheese)


Yum. Just yum. Is there anything more comforting than Mexican food? And this packs a flavor punch with sweet butternut squash paired with (medium) spicy red chile sauce and tender turkey.

We brine and roast organic turkey, shred it and mix it with roasted organic Red Wagon Farm butternut squash, organic onion sauted with olive oil and toasted cumin.

Then we layer the filling in locally made corn tortillas softened in olive oil and smother the layers in our own red chile sauce (organic Red Wagon Farm tomatoes we preserved in summer, roasted organic chiles, red chile powder, paprika, cumin and mexican oregano from Savory Spice Shop,  filtered water, olive oil, Real sea salt).

We top with optional  Queso Fresco (farmers) cheese.

(Without cheese these are dairy-free). 

You can also buy extra sauce separately. It's vegan and also great on eggs, quesadillas, meats... toss with veggies roast them up.

One Tin. Serves 3-4. 

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