Thanksgiving Enchiladas
A comforting and flavorful mash-up of Thanksgiving leftovers, combining turkey, stuffing, and cranberry sauce in cheesy 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.
Notes
These enchiladas can be made vegetarian by swapping shredded turkey for roasted butternut squash or seasoned black beans. Use gluten-free tortillas if preferred. Store cooled leftovers in the refrigerator for 3–4 days or freeze tightly wrapped for up to 2–3 months.