Way better (and WAY more fun) than a leftover turkey sandwich, these Thanksgiving Leftover Enchiladas are definitely my favorite way to use up all those Thanksgiving leftovers. Easy, cheesy, and exploding with all the flavors.
To be honest I didn’t think I would get a post out today. I am still recovering from yesterday and literally falling asleep as I type this. However, at the risk of becoming old news, I decided I would stop in and share with you guys this Enchilada recipe.
Here’s the thing, guys- you should probably just make this. It’s basically that easy because they were that good. Thanksgiving food and Mexican food had a baby- need I say more?
No. But I will…
So, you find yourself struggling to finish off the last remaining bits of Thanksgiving food. You’ve done a pretty good job so far, but you still have a cup or this or a cup of that or some extra turkey that is now pretty dry, but OH NO! There’s no gravy! Or, you’re over Thanksgiving and ready to move on already.
You guys, I totally feel ya.
BUT, do not toss out those beautiful leftovers! Make them into something totally new (don’t worry, no need for gravy here). You can even prepare this dish and freeze it for a few months from now when you get a craving for something extra special. Totally up to you.
That said, they don’t last long. My husband ate four the minute I finished photographing this skillet (which I was totally inspired to make thanks to Tieghan at Half Baked Harvest. She’s my food blogging idol and her styling of this dish was brilliant).
On that note- good night 🙂
If you loved this recipe, you may also enjoy-
Thanksgiving Leftover Enchiladas
prep time: 15 minutes | cook time: 45 minutes
total time: 60 minutes
yield: 6-8 servings
1 tablespoon olive oil
1 yellow onion, diced
5 cloves garlic, minced
2 teaspoons chipotle chili powder
1/2 teaspoon cumin
1 teaspoon fresh rosemary, minced
2 tablespoons fresh sage, chopped
2 cups butternut squash, chopped into small cubes
1/2 cup fresh cranberries
1 (4 ounce) can diced green chiles
1 cup leftover Brussels Sprouts, chopped
2 cups leftover turkey, chopped
2 cups leftover stuffing
1/3 cup dried cranberries
1 (12 ounce) bottle red enchilada sauce, divided (if you really love enchilada sauce, I recommend extra)
2 cups shredded cheese (sharp cheddar, Monterey jack, smoked gouda, white cheddar), divided
1 cup leftover cranberry sauce
8-12 flour tortillas
Green enchilada sauce (or extra red enchilada sauce)
Fresh chopped herbs, for serving
1-2 avocados, sliced
Preheat oven to 350 degrees F.
Heat a large skillet over medium-high heat. Add the olive oil and chopped onion and cook for 3-4 minutes or until onions are just starting to soften. Add the garlic, chipotle chili powder, cumin, fresh rosemary, and fresh sage to the skillet and stir to combine. Add the cubed butternut squash to the onions and mix well to combine. Cook for 7-8 minutes, or until butternut squash is just starting to soften, stirring frequently. Add the fresh cranberries, green chilies, leftover Brussels sprouts, leftover turkey, leftover stuffing, and dried cranberries. Mix to combine. Add half the bottle (approximately 6 ounces) red enchilada sauce to the mixture and cook together for 2-3 minutes, or until just warmed through. Remove from heat. Fold in half the cheese (1 cup) with the mixture and set aside.
Lightly grease a 9×13 inch baking dish (or, for half a recipe one large cast iron skillet) and pour half of the remaining enchilada sauce over the bottom of the baking dish covering the bottom.
One at a time, lay each tortilla on a flat work surface and carefully spoon approximately 1/3-1/2 cup of the turkey mixture into each. Roll up each enchilada and transfer to the prepared baking dish, seam side down. Top the rolled enchiladas with the remaining red enchilada sauce, the green enchilada sauce, and remaining cheese.
Bake for 25-30 minutes or until cheese is melted.
Garnish with fresh herbs and serve with sliced avocado, cranberry sauce, and lime.