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Delicious Thanksgiving Enchiladas topped with creamy sauce and festive ingredients.

Thanksgiving Enchiladas

A creative and comforting dish that transforms leftover turkey and cranberry sauce into cheesy enchiladas, perfect for a quick weeknight meal after the holidays.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Enchilada Filling
  • 2 cups shredded turkey Leftover roast turkey is perfect.
  • 1 cup cranberry sauce Whole-berry or smooth; use what you have.
  • 1 cup stuffing Stale or fresh both work.
  • 1 tsp ground cumin
For Assembly
  • 1 cup shredded cheese Cheddar, Monterey Jack, or a blend.
  • 8 pieces flour tortillas 6–8 inch size; corn tortillas can be used.
  • 1 can (10 oz) enchilada sauce

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a medium bowl, combine shredded turkey, cranberry sauce, stuffing, cumin, and a pinch of salt and pepper. Stir until everything is evenly coated.
  3. Heat each tortilla for 20–30 seconds in the microwave wrapped in a damp paper towel, or briefly hold in a dry skillet until pliable.
Assembly
  1. Spoon an even portion of the turkey mixture down the center of each tortilla. Tuck and roll tightly, then place seam-side down in the prepared pan.
  2. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
Baking
  1. Bake for 20–25 minutes, until the cheese is melted, bubbly, and starting to brown.
  2. Remove from the oven and let rest for 5 minutes. Finish with chopped fresh cilantro and serve.

Notes

If using corn tortillas, warm them carefully to avoid tearing. You can also add a splash of chicken broth to the turkey-stuffing mix for more moisture.