Fall Enchilada Bake | Recipe Saver

Ingredients

• ***For the enchiladas:***
• 1 tablespoon butter, plus more, to taste, for greasing the baking dish
• 2 tablespoons olive oil
• 2 cups butternut squash, peeled and cubed
• 1 teaspoon chipotle chili powder
• 1 teaspoon cumin
• 2 tablespoons fresh sage, chopped, plus 12 whole leaves, divided
• 1 (10-ounce) can green chile enchilada sauce
• 1 (4-ounce) can diced green chiles
• 1/2 cup milk
• 2 cups turkey, cooked and shredded
• 1/3 cup dried cranberries, optional
• 6 ounces sharp cheddar cheese, shredded, divided
• 4 ounces smoked Gouda cheese, shredded, divided
• 1 (10-ounce) can red enchilada sauce
• 10 flour tortillas
• ***For the cranberry salsa:***
• 1 cup prepared cranberry sauce
• 1/3 cup fresh pineapple, chopped
• 1 jalapeño, seeded and chopped
• 1/3 cup fresh cilantro, chopped
• 1 lime, juiced