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Turkey and Butternut Squash Enchiladas with a Cranberry, Black Bean and Corn Salsa

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Chef Ian Murray from the Lewisburg Hotel shares a delicious leftover turkey recipe for enchiladas with a cranberry, black bean and corn salsa.


12oz Chopped Turkey (cooked)

6oz Butternut squash (blanched)

6oz Cream Cheese

4oz Caramelized onion

4oz Shredded cheddar

2 Tbsp Mild Chili Powder

1 Tbsp Cumin

½ Tbsp Garlic Powder

1 teaspoon Salt

2oz Chicken stock

8 6” Flour Tortilla’s

4oz Can Tomato Sauce



Sautée all ingredients in a large skillet until cheeses are melted and everything is mixed well.

Divide between flour tortilla’s

Roll up and brush with tomato sauce

Bake for 20 minutes at 375 degrees


Cranberry, Black Bean and Corn Salsa

8oz can of Black Beans drained and rinsed

4oz can of Sweet Corn

4oz Dried Cranberries

4oz Red Onion chopped

4oz Red Bell Peppers

1 Tbsp Sugar

3 Tbsp White Vinegar

Mix Well