Introduction

This Thanksgiving Enchiladas recipe is a delightful way to transform your holiday leftovers into a comforting and flavorful meal. Combining tender turkey, savory stuffing, and tangy cranberry sauce wrapped in soft tortillas, it’s a creative twist perfect for post-Thanksgiving dinners.

The image shows a close-up of a white baking dish filled with six enchiladas lined up side by side. Each enchilada is covered with a golden-brown layer of melted cheese with some darker toasted spots, giving it a slightly crispy texture. The edges of the tortillas are hidden beneath the cheese, with just a small part of the soft, light tan tortilla visible under the topping. The dish sits on a white marbled surface, emphasizing the warm, baked look of the food. Photo taken with an iphone --ar 4:5 --v 7

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 amount if dried)
8 ounces shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 350 degrees F.
Step 2: Lightly spray a 9×13-inch casserole dish or pan with cooking spray.
Step 3: Pour one cup of the heated turkey gravy onto the bottom of the prepared pan to prevent sticking and add flavor.
Step 4: Lay out all six tortillas on a flat surface. Divide the turkey, stuffing, and cranberry sauce evenly, placing each ingredient in a line down the center of each tortilla.
Step 5: Sprinkle the chopped sage evenly over the filling in each tortilla. Then roll each tortilla tightly, folding the seam underneath to seal.
Step 6: Arrange the rolled tortillas seam side down in the casserole dish. Pour the remaining two cups of turkey gravy evenly over the top.
Step 7: Sprinkle the shredded mozzarella cheese over the gravy-covered enchiladas.
Step 8: Bake in the preheated oven for 30 minutes. Then place the dish under the broiler briefly to brown the cheese to your liking. Serve warm with extra cranberry sauce on the side.

Tips & Variations

Use homemade cranberry sauce for a fresher flavor, or try a spiced orange cranberry sauce to add a citrusy twist.
Substitute mozzarella with Monterey Jack or a Mexican cheese blend for a different cheesy flavor.
For a vegetarian version, swap turkey with cooked mushrooms and stuffing with seasoned rice or quinoa.
If you prefer a crispier tortilla, lightly toast the tortillas before filling and rolling.

Storage

Store leftovers covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through to retain the crispy top. Avoid microwaving to keep the enchiladas from becoming soggy.

How to Serve

This image shows a white ceramic baking dish filled with five large rolled enchiladas placed side by side. Each enchilada has a golden-brown melted cheese layer on top, slightly bubbling and toasted unevenly to show light brown spots. The enchiladas themselves have a soft, off-white color underneath the cheese with a slightly crispy edge peeking out at the ends. The dish is placed on a white marbled surface that shines softly under light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours before baking. Keep them covered in the refrigerator and bake just before serving. This makes holiday meal prep easier.

What type of turkey works best for these enchiladas?

Use any leftover cooked turkey you have, whether white meat, dark meat, or a combination. Just be sure it’s shredded or chopped into bite-sized pieces for easy rolling and eating.