Stabilize your grill at 400°F with both a direct cook side with a soapstone or cast-iron griddle and on the other side a deflector shield in with a grill grate above it on the highest setting of the divide and conquer system.
Set a casserole dish on the indirect side and the gravy in a heat safe sauce pot on the back of the direct soapstone to keep it warm.
Slightly oil the direct soapstone to begin “Grill sautéing the turkey/vegetables and warming tortillas.
Add the onion to the soap stone and allow to sweat. After 1 minute add the green beans, cut corn, garlic and cook for another minute. Pour a dash of gravy on top and the turkey and chopped herbs.
Using 2 spatulas slide under the pile of ingredients and roll the bottom to the top. Now that the ingredients are incorporated and heated through, transfer the enchilada mixture into a bowl for later use.
Ladle 1 cup of gravy into the bottom of the casserole dish. Begin warming tortillas and building the enchiladas.
Warm the tortillas and top with a bit of gravy, cranberry, cheese, 2 tablespoons of enchilada mixture, potatoes, butternut squash, dressing and roll the tortilla into a blanket around the filling, flip the seam side down and place in the casserole dish on top of the gravy. Repeat until the casserole dish is full.
Top the row of enchiladas with another cup and a half of gravy. Spread the gravy evenly and top with an even layer of shredded cheese.
Close the dome and roast uncovered for 25 minutes. Garnish with chopped herbs, a dollop of cranberry sauce and sprig of rosemary. Transfer to the table and enjoy!