Fall Enchilada Bake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a 9x13-inch baking dish using the extra butter.

Step 3 -In a large, high-sided skillet over medium heat, add the olive oil and the butternut squash and cook until the butternut squash is just fork-tender, about 8-10 minutes.

Step 4 -Add the chipotle chile powder, the cumin, and 2 tablespoons of the chopped sage, and cook until fragrant, about 1-2 minutes.

Step 5 -Gradually stir in the green chile enchilada sauce, the diced green chiles and their juices, and the milk, and cook until the sauce is warmed through, about 5 minutes.

Step 6 -Transfer the skillet from the heat and stir in the turkey, the dried cranberries, 1/2 of the cheddar cheese, and 1/2 of the Gouda cheese.

Step 7 -Spread 1/2 of the red enchilada sauce onto the bottom of the baking dish.

Step 8 -Spoon 1/3 cup of the turkey mixture into each of the tortillas and roll them up.

Step 9 -Place the tortillas in the prepared pan, seam-side down.

Step 10 -Top the tortillas with the remaining red enchilada sauce, the remaining cheddar, and the remaining Gouda.

Step 11 -Bake until the cheese is melted, about 20-25 minutes.

Step 12 -Transfer the bake from the oven and allow it to cool, about 5 minutes.

Step 13 -In a saucepan over medium-low heat, melt the remaining 1 tablespoon of the butter.

Step 14 -Add the remaining whole sage leaves to the melted butter and cook, flipping once, until the sage has darkened in color but not burnt, on both sides, about 1 minute per side.

Step 15 -Transfer the fried sage leaves from the heat and place them on top of the enchiladas.

Step 16 -In a medium bowl, add the cranberry sauce, the pineapple, the jalapeño, the cilantro, and the lime juice, and stir until well-combined.

Step 17 -Serve the enchiladas with the cranberry salsa.