Thanksgiving Enchiladas
I grew up with Thanksgiving leftovers so ubiquitous they seemed like their own food group — and these Thanksgiving enchiladas are my favorite happy marriage of turkey, stuffing and cranberry sauce. They turn reheated turkey into a comforting, punchy weeknight casserole that still tastes like the holiday: savory, sweet, and a little spicy. If you want something faster than another turkey sandwich but just as nostalgic, this recipe delivers.
I like to fold in a touch of cumin and plenty of melty cheese to balance the sweet cranberry. If you’ve ever wondered what to do with a pile of leftovers that’s too precious to toss, these enchiladas are the kind of dish guests ask for seconds of — and they reheat beautifully. For a spicier family favorite, see my take on jalapeño popper cheesy chicken enchiladas for inspiration: jalapeño popper cheesy chicken enchiladas.
Why you’ll love this dish
This dish is a leftover hero: it’s quick to assemble, budget-friendly, and crowd-pleasing. The cranberry sauce gives bursts of sweet-tart brightness to cut through the richness of turkey and stuffing, while enchilada sauce and cumin bring a warm, savory counterpoint. Make it on a busy weeknight, for a cozy post-holiday brunch, or as a fun way to serve the same Thanksgiving flavors in a new format.
“A brilliant mash-up — everything I loved about Thanksgiving in a single, cheesy roll. The cranberry keeps it from feeling heavy.” — a friend who requested this every year
I also love that it scales easily: double the filling for a crowd, or halve it for two. If you want a decadent dessert pairing, try the pumpkin praline bread pudding I make for Thanksgiving: pumpkin praline bread pudding.
Step-by-step overview
Before you start, here’s the simple flow so you know what to expect:
- Warm the oven and prep a baking dish.
- Mix turkey, stuffing, cranberry sauce and seasonings to make the filling.
- Spoon filling into tortillas, roll, and arrange seam-side down.
- Top with enchilada sauce and cheese.
- Bake until bubbling and golden, garnish, and serve.
This is a mostly hands-off bake after a brief assembly — good for when you want to chat with guests or prep other sides.
What you’ll need
- 2 cups shredded turkey (leftover roast turkey is perfect)
- 1 cup cranberry sauce (whole-berry or smooth)
- 1 cup stuffing (stale or fresh both work)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 8 flour tortillas (6–8-inch size)
- 1 can (10 oz) enchilada sauce
- 1 tsp ground cumin
- Salt and pepper, to taste
- Fresh cilantro for garnish
Notes and substitutions:
- Want a vegetarian option? Swap shredded turkey for roasted butternut squash or seasoned black beans.
- For gluten-free, use corn or gf flour tortillas; keep in mind corn tortillas tear more easily so warm them briefly before filling.
- If your stuffing is dry, loosen it with a splash of broth when mixing.
Directions to follow
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine the shredded turkey, cranberry sauce, stuffing, cumin, and a pinch of salt and pepper. Stir until the mixture is evenly combined.
- Warm the tortillas for 20–30 seconds in the microwave or briefly in a dry skillet. This makes them more pliable and less likely to split.
- Spoon an even amount of the turkey mixture onto each tortilla (about 1/3–1/2 cup depending on size). Roll the tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
- Bake for 20–25 minutes, until the cheese is melted, bubbly, and just beginning to brown.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Short, direct actions make the process fast and frustration-free: warm tortillas, don’t overfill, and let the pan rest briefly when it comes out of the oven.
Best ways to enjoy it
These enchiladas are hearty enough to be a main course. Serve them with:
- A crisp green salad (pepitas and a lime vinaigrette work great).
- Roasted Brussels sprouts or green beans for a veggie side.
- A dollop of sour cream or crema and sliced avocado on top.
- Leftover stuffing balls on the side if you want to lean into Thanksgiving nostalgia — see my stuffing ball recipe for ideas: Thanksgiving stuffing balls.
For plating: cut two enchiladas per person, spoon any pan juices over the top, and finish with cilantro and a squeeze of lime for freshness.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days. Turkey leftovers follow the same USDA guidance — use within four days.
- Freezer: Freeze individual portions wrapped tightly in foil and placed in a freezer bag for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Cover with foil and bake at 350°F (175°C) until heated through (about 20–25 minutes for a whole dish or 10–15 minutes for individual portions). To re-crisp the top, remove foil for the last 5 minutes or broil briefly while watching closely.
- Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Warm tortillas: Briefly warm tortillas before filling to avoid tears and ensure a neater roll.
- Prevent sogginess: Use slightly under-moist stuffing and don’t over-drizzle enchilada sauce. A moderate layer is enough; you can always serve extra sauce on the side.
- Cheese distribution: Save a little cheese to sprinkle halfway through baking if you like a melty, layered top.
- Make-ahead shortcut: Assemble the enchiladas and keep them covered in the fridge for up to 24 hours before baking. This tightens the flavors and saves time on serving day.
For a quick spin on flavor or technique, check out this quick and easy chicken enchiladas guide: quick and easy chicken enchiladas.
Creative twists
- Spicy cranberry: Stir in a minced chipotle pepper or a splash of adobo sauce with the cranberry for a smoky heat.
- White sauce swap: Use a creamy green chili sauce instead of red enchilada sauce for a tangy, milder profile.
- Breakfast enchiladas: Mix leftover turkey with scrambled eggs and mild salsa for a brunch-ready version.
- Holiday mash-up: Add chopped roasted sweet potatoes and sage to the filling to echo classic Thanksgiving flavors.
- Vegetarian: Replace the turkey with roasted cauliflower or seasoned jackfruit and use vegetable stuffing.
Common questions
Q: How long does this take to make from start to finish?
A: Active assembly is about 15–20 minutes. With a 20–25 minute bake, plan on roughly 40–50 minutes total.
Q: Can I use canned cranberry sauce or should I use homemade?
A: Both work. Whole-berry canned cranberry sauce gives pleasant texture and pockets of sweetness; smooth cranberry sauce blends more evenly. Use whichever you prefer.
Q: Can I make these ahead and freeze?
A: Yes. Assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze for up to 2–3 months. Thaw overnight and bake as directed, adding a few extra minutes if still chilled.
Q: My tortillas tear — what am I doing wrong?
A: Cold, stiff tortillas tear easily. Warm them briefly in the microwave or on a skillet to make them pliable. Also don’t overfill.
Q: Is this safe to feed to kids?
A: Yes — the flavors are kid-friendly (mild, slightly sweet). Keep an eye on any spicy add-ins. Cut into smaller portions for younger children.
Conclusion
If you want another voice on this idea or a slightly different technical approach, I like comparing versions from other cooks — for a thoughtful alternate take check the Thanksgiving Enchiladas from Burrata and Bubbles’ Thanksgiving Enchiladas, and for another riff on the concept see the Thanksgiving Enchiladas post at Domesticate ME’s Thanksgiving Enchiladas.
Thanksgiving Enchiladas
Ingredients
Filling Ingredients
- 2 cups shredded turkey Use leftover roast turkey for best results.
- 1 cup cranberry sauce Whole-berry or smooth are both acceptable.
- 1 cup stuffing Stale or fresh both work.
- 1 tsp ground cumin For added flavor.
- Salt and pepper To taste.
Assembly Ingredients
- 8 pieces flour tortillas 6–8-inch size.
- 1 can enchilada sauce One 10 oz can.
- 1 cup shredded cheese Cheddar, Monterey Jack, or a blend.
- Fresh cilantro For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a medium bowl, combine the shredded turkey, cranberry sauce, stuffing, cumin, and a pinch of salt and pepper. Stir until the mixture is evenly combined.
- Warm the tortillas for 20–30 seconds in the microwave or briefly in a dry skillet.
Assembly
- Spoon an even amount of the turkey mixture onto each tortilla (about 1/3–1/2 cup depending on size). Roll the tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
Cooking
- Bake for 20–25 minutes, until the cheese is melted, bubbly, and just beginning to brown.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
