Preheat oven to 350 degrees F.
Heat a large skillet over medium-high heat. Add the olive oil and chopped onion and cook for 3-4 minutes or until onions are just starting to soften. Add the garlic, chipotle chili powder, cumin, fresh rosemary, and fresh sage to the skillet and stir to combine. Add the cubed butternut squash to the onions and mix well to combine. Cook for 7-8 minutes, or until butternut squash is just starting to soften, stirring frequently. Add the fresh cranberries, green chilies, leftover Brussels sprouts, leftover turkey, leftover stuffing, and dried cranberries. Mix to combine. Add half the bottle (approximately 6 ounces) red enchilada sauce to the mixture and cook together for 2-3 minutes, or until just warmed through. Remove from heat. Fold in half the cheese (1 cup) with the mixture and set aside.
Lightly grease a 9x13 inch baking dish (or, for half a recipe one large cast iron skillet) and pour half of the remaining enchilada sauce over the bottom of the baking dish covering the bottom.
One at a time, lay each tortilla on a flat work surface and carefully spoon approximately 1/3-1/2 cup of the turkey mixture into each. Roll up each enchilada and transfer to the prepared baking dish, seam side down. Top the rolled enchiladas with the remaining red enchilada sauce, the green enchilada sauce, and remaining cheese.
Bake for 25-30 minutes or until cheese is melted.
Garnish with fresh herbs and serve with sliced avocado, cranberry sauce, and lime.