Thanksgiving Enchiladas Recipe

Introduction

Thanksgiving enchiladas are a creative and delicious way to reinvent your holiday leftovers. Combining turkey, stuffing, cranberry sauce, and gravy inside warm tortillas, this dish brings comforting flavors together for a satisfying meal.

Ingredients

• 6 10-inch flour tortillas
• 3 cups leftover heated turkey gravy, divided
• 1 ½ pounds leftover cooked turkey (white, 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 amount if dried)
• 8 ounces shredded mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 350 degrees F.
2. Step 2: Lightly spray a 9×13-inch casserole dish with cooking spray.
3. Step 3: Pour one cup of the turkey gravy evenly onto the bottom of the dish.
4. Step 4: Lay out all six tortillas and evenly divide the turkey, stuffing, and cranberry sauce by placing the mixture in a line down the center of each tortilla.
5. Step 5: Sprinkle chopped sage over each filling line, then roll each tortilla tightly and place them seam-side down in the prepared pan.
6. Step 6: Spoon the remaining two cups of turkey gravy over the rolled tortillas.
7. Step 7: Sprinkle shredded mozzarella evenly on top and bake for 30 minutes.
8. Step 8: For a golden finish, place the casserole under the broiler until the cheese is browned, then serve warm with extra cranberry sauce on the side.

Tips & Variations

• Use a combination of leftover turkey parts for richer flavor and texture.
• Swap mozzarella for a sharper cheese like cheddar for a more pronounced taste.
• Add chopped onions or green chilies to the filling for extra zest.
• Use cornbread or biscuit dough instead of tortillas for a twist on texture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350 degrees F until warmed through, or microwave individual portions covered loosely with a damp paper towel for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with fresh turkey instead of leftovers?

Yes, you can cook fresh turkey breast or thighs, shred the meat, and use it in place of leftovers. Just ensure the turkey is fully cooked and seasoned before assembling the enchiladas.

What can I substitute if I don’t have whole berry cranberry sauce?

If you don’t have whole berry cranberry sauce, use jellied cranberry sauce or a cranberry chutney for a similar sweet-tart flavor. You can also make a quick cranberry compote with fresh or frozen cranberries, sugar, and orange zest.

Thanksgiving Enchiladas Recipe

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4.6 from 97 reviews

Thanksgiving Enchiladas creatively reinvent leftover holiday ingredients into a comforting, flavorful baked dish. This recipe layers tender shredded turkey, savory stuffing, tangy cranberry sauce, and fresh sage inside warm flour tortillas, all smothered in rich turkey gravy and topped with melted mozzarella cheese. Perfect for transforming Thanksgiving leftovers into a delicious meal with vibrant flavors and a cozy baked finish.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 10-inch flour tortillas
• 3 cups leftover heated turkey gravy, divided
• 1 ½ pounds leftover cooked turkey (white or dark meat or both), shredded
• 1 pound leftover stuffing
• 6 tablespoons whole berry cranberry sauce, plus more for serving
• ¼ cup fresh sage, chopped small (or 2 tablespoons dried sage)
• 8 ounces shredded mozzarella cheese

Instructions

1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking these enchiladas.
2. Prepare the Baking Dish: Lightly spray a 9×13-inch casserole dish with cooking spray to prevent sticking and help with easy cleanup.
3. Add Gravy Base: Pour one cup of heated turkey gravy evenly onto the bottom of the prepared casserole dish; this will add moisture and flavor to the base.
4. Assemble the Enchiladas: Lay out all six tortillas flat. On each tortilla, line up a portion of shredded turkey, stuffing, and cranberry sauce down the center.
5. Season with Sage and Roll: Sprinkle fresh chopped sage evenly over the fillings, then tightly roll up each tortilla, sealing the seam as you go for a neat package.
6. Arrange in Dish and Add Gravy: Place each rolled tortilla seam-side down into the casserole dish. Pour the remaining two cups of turkey gravy evenly over the tops of the enchiladas.
7. Add Cheese and Bake: Sprinkle shredded mozzarella cheese generously over the enchiladas. Bake for 30 minutes at 350°F, allowing everything to heat through and the cheese to melt perfectly.
8. Broil to Brown: For a golden, bubbly finish, place the casserole under the broiler for a few minutes until the cheese is nicely browned. Serve hot with extra cranberry sauce on the side for added sweetness.

Notes

• Use a mix of white and dark turkey meat for varied flavor and texture.
• If fresh sage is unavailable, dried sage at half quantity works well.
• Leftover stuffing can be from any recipe but should be moist enough to be easily rolled.
• Keep an eye while broiling to prevent burning the cheese.
• Serve these enchiladas immediately after broiling for best flavor and texture.

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