Thanksgiving Enchiladas Recipe

Introduction

Thanksgiving enchiladas are a delicious way to transform your holiday leftovers into a comforting, flavorful meal. Combining turkey, stuffing, and cranberry sauce inside warm tortillas creates a festive twist on classic enchiladas. Perfect for using up extra turkey and gravy with minimal effort.

Ingredients

• 6 10-inch flour tortillas
• 3 cups leftover heated turkey gravy, divided
• 1 ½ pounds leftover cooked turkey (white or dark or both)
• 1 pound leftover stuffing
• 6 tablespoons whole berry cranberry sauce, plus more for serving
• ¼ cup fresh sage, chopped small (or half that of dried)
• 8 ounces shredded mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Lightly spray a 9×13-inch casserole dish or pan with cooking spray.
2. Step 2: Ladle one cup of the turkey gravy onto the bottom of the prepared casserole dish to prevent sticking.
3. Step 3: Lay out all six tortillas on a flat surface. Divide the turkey, stuffing, and cranberry sauce evenly by placing each mixture in a line down the center of every tortilla.
4. Step 4: Sprinkle chopped sage over the fillings on each tortilla, then roll each tortilla tightly, finishing with the seam side down in the dish.
5. Step 5: Pour the remaining two cups of turkey gravy evenly over the rolled enchiladas.
6. Step 6: Sprinkle the shredded mozzarella cheese evenly over the top.
7. Step 7: Bake uncovered for 30 minutes, until heated through and cheese is melted.
8. Step 8: Place the dish under the broiler briefly to brown the cheese, then serve warm with extra cranberry sauce on the side.

Tips & Variations

• Use leftover mashed potatoes or green beans along with the stuffing for extra filling and flavor inside the enchiladas.
• Swap mozzarella for pepper jack cheese if you prefer a hint of spice.
• If you don’t have fresh sage, dried sage works well—just use half the amount.
• For a vegetarian version, substitute the turkey with roasted vegetables and use vegetable gravy.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, or microwave individual portions for 1-2 minutes. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas if you prefer, but they tend to be more fragile. Warm them slightly before rolling to prevent cracking.

Do I have to use cranberry sauce inside the enchiladas?

Cranberry sauce adds a sweet, tart contrast that complements the savory flavors, but you can omit it or serve it on the side if you prefer a more traditional taste.

Thanksgiving Enchiladas Recipe

Print Recipe

★★★★★

4.5 from 738 reviews

Thanksgiving Enchiladas are a creative way to transform your holiday leftovers into a comforting and flavorful baked casserole. This dish layers tender turkey, savory stuffing, and tangy cranberry sauce inside soft flour tortillas, all topped with rich turkey gravy and melted mozzarella cheese, baked to golden perfection. It’s a delightful fusion of traditional Thanksgiving tastes with the fun and convenience of enchiladas, perfect for enjoying a delicious meal after the big feast.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Enchiladas

• 6 10-inch flour tortillas
• 1 ½ pounds leftover cooked turkey (white or dark or both)
• 1 pound leftover stuffing
• 6 tablespoons whole berry cranberry sauce, plus more for serving
• ¼ cup fresh sage, chopped small (or half that if using dried)
• 8 ounces shredded mozzarella cheese

Gravy

• 3 cups leftover heated turkey gravy, divided

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
2. Prepare Baking Dish: Spray a 9×13-inch casserole dish or pan with cooking spray to prevent sticking.
3. Add Gravy Base: Ladle one cup of the heated turkey gravy onto the bottom of the prepared pan to create a flavorful base.
4. Assemble Enchiladas: Lay out all six tortillas flat. Divide the cooked turkey, stuffing, and cranberry sauce evenly by placing each ingredient in a line down the center of each tortilla.
5. Add Sage and Roll: Sprinkle the chopped fresh sage evenly over the fillings on each tortilla. Then roll each tortilla tightly, ending with the seam side down to seal the filling inside.
6. Arrange in Pan and Add Gravy: Place the rolled tortillas seam side down into the baking dish over the gravy. Pour the remaining two cups of turkey gravy evenly over the enchiladas.
7. Top with Cheese and Bake: Sprinkle the shredded mozzarella cheese over the top. Bake in the preheated oven for 30 minutes until the cheese is melted and bubbly.
8. Broil for Browning: Place the dish under the oven broiler for a few minutes to brown the cheese slightly, giving a nice golden finish.
9. Serve: Serve the enchiladas hot, with extra cranberry sauce on the side for added sweetness and tartness.

Notes

• Use a mixture of white and dark turkey meat for richer flavor.
• If fresh sage is unavailable, use half the amount of dried sage as it is more concentrated.
• Leftover cranberry sauce adds a delicious tart contrast to the savory fillings.
• Ensure turkey gravy is heated before using to avoid cooling the assembled dish.
• Broiling should be watched closely to prevent burning the cheese topping.
• These enchiladas reheat well and can be prepared a day in advance.

Keywords: Thanksgiving leftovers, turkey enchiladas, stuffing recipe, holiday casserole, cranberry sauce, baked enchiladas