Thanksgiving Enchiladas Recipe

Introduction

Thanksgiving Enchiladas are a delightful way to reinvent your holiday leftovers into a comforting, flavorful dish. Combining turkey, stuffing, cranberry sauce, and gravy, these enchiladas bring a cozy twist to traditional flavors everyone loves.

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 or pan with cooking spray.
3. Step 3: Pour one cup of the heated turkey gravy evenly onto the bottom of the prepared dish.
4. Step 4: Lay out all six tortillas flat. Divide the turkey, stuffing, and cranberry sauce evenly, placing the ingredients in a line down the center of each tortilla.
5. Step 5: Sprinkle the chopped sage over the fillings, then roll each tortilla tightly, folding the ends and finishing with the seam side down in the dish.
6. Step 6: Spoon the remaining two cups of gravy evenly over the rolled tortillas.
7. Step 7: Sprinkle the shredded mozzarella cheese generously on top.
8. Step 8: Bake uncovered for 30 minutes until heated through and bubbly. For a golden finish, place under the broiler briefly until the cheese browns lightly. Serve warm with extra cranberry sauce on the side.

Tips & Variations

• Use white turkey meat if you prefer a milder flavor, or dark meat for richer taste.
• Swap mozzarella for Monterey Jack or a blend of Mexican cheeses for a different cheesy profile.
• Add a dash of chili powder or smoked paprika to the fillings for a subtle spicy kick.
• If you don’t have fresh sage, dried sage works well but use half the amount to avoid overpowering the dish.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through to preserve texture. Avoid microwaving to keep the tortillas from getting soggy. This dish can also be frozen before baking—cover tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Flour tortillas are recommended because they hold up better with the moist fillings and gravy. Corn tortillas might become too fragile and break when rolling, but if you prefer corn, warm them thoroughly to make them more pliable.

Do I need to heat the turkey and stuffing before assembling?

It’s best to use leftover turkey and stuffing that is already cooked and at room temperature or slightly warmed. This helps the enchiladas bake evenly and stay moist without overcooking the ingredients.

Thanksgiving Enchiladas Recipe

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★★★★★

4.8 from 136 reviews

These Thanksgiving Enchiladas are a delicious and creative way to transform your holiday leftovers into a comforting, flavorful casserole. Featuring layers of turkey, stuffing, cranberry sauce, and sage wrapped in flour tortillas, topped with turkey gravy and melted mozzarella cheese, this dish brings festive flavors together in a unique enchilada style bake.

• Author: Elias
• 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

Tortillas and Filling

• 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 amount if dried)

Other

• 3 cups leftover heated turkey gravy, divided
• 8 ounces shredded mozzarella cheese
• Cooking spray

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 pan or baking dish with cooking spray to prevent sticking.
3. Add Gravy Base: Pour one cup of the heated turkey gravy into the bottom of the prepared casserole dish to create a flavorful base.
4. Assemble Enchiladas: Lay out all six tortillas on a clean surface. Evenly distribute the leftover turkey, stuffing, and cranberry sauce in a line down the center of each tortilla.
5. Add Sage and Roll: Sprinkle chopped fresh sage over the filling on each tortilla, then tightly roll each tortilla up, finishing with the seam side down to seal.
6. Arrange in Dish: Place the rolled tortillas seam side down in the casserole dish on top of the gravy layer.
7. Add Remaining Gravy and Cheese: Spoon the remaining two cups of turkey gravy over the rolled tortillas. Then sprinkle shredded mozzarella cheese evenly on top.
8. Bake: Bake the casserole in the preheated oven for 30 minutes, allowing the flavors to meld and the cheese to melt.
9. Broil for Browning: After baking, place the dish under the broiler for a few minutes until the cheese is browned and bubbly.
10. Serve: Serve the enchiladas hot, with additional whole berry cranberry sauce on the side for extra flavor.

Notes

• Use either white or dark turkey meat based on your preference or availability.
• If fresh sage is unavailable, dried sage can be used at half the quantity.
• Ensure the leftover turkey gravy is heated before assembling the dish.
• The cranberry sauce adds a sweet contrast; feel free to adjust the amount to taste.
• For extra crispiness, broiling should be monitored closely to avoid burning.
• This recipe is a great way to creatively use Thanksgiving leftovers in a new and exciting meal.

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