• Search
  • Saved Recipes
  • About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About
  • Saved Recipes

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Holiday » Christmas » Thanksgiving Leftover Enchiladas

Thanksgiving Leftover Enchiladas

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
November 25, 2017
5 from 5 votes


Last Updated December 6, 2019 | 1 Comment

This post may contain affiliate links. Read my disclosure policy.

162 shares
jump to recipe
Thanksgiving Leftover Enchiladas

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 those holiday flavors.

Leftover Thanksgiving Enchiladas filled with turkey, stuffing, leftover vegetable casserole, cheese, and cranberry sauce.

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 these Thanksgiving Leftover Enchiladas and freeze it for a few months from now when you get a craving for something extra special. Totally up to you.

That said, these Thanksgiving Leftover Enchiladas 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 🙂

Leftover Thanksgiving Enchiladas filled with turkey, stuffing, leftover vegetable casserole, cheese, and cranberry sauce.

Leftover Thanksgiving Enchiladas filled with turkey, stuffing, leftover vegetable casserole, cheese, and cranberry sauce.

 

Thanksgiving Leftover Enchiladas

Thanksgiving Leftover Enchiladas

5 from 5 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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 those holiday flavors.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 6 servings
Calories 783 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 yellow onion - diced
  • 5 cloves garlic - minced
  • 2 teaspoon chipotle chili powder
  • ½ teaspoon cumin
  • 1 teaspoon fresh rosemary - minced
  • 2 tablespoon fresh sage - chopped
  • 2 cups butternut squash - chopped into small cubes
  • ½ cup fresh cranberries
  • 4 oz diced green chiles - (1 can)
  • 1 cup leftover Brussels Sprouts - chopped
  • 2 cups leftover turkey - chopped
  • 2 cups leftover stuffing
  • ⅓ cup dried cranberries
  • 12 oz red enchilada sauce - 1 bottle, 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 tortillas - corn for gluten free, I used flour
  • Green enchilada sauce - or extra red enchilada sauce
  • Fresh chopped herbs - for serving
  • 1-2 avocados - sliced
  • 1 Fresh Lime
Prevent your screen from going dark

Instructions
 

  • 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 9x13 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.

Nutritional Information

Calories: 783kcal | Carbohydrates: 109g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1896mg | Potassium: 866mg | Fiber: 10g | Sugar: 36g | Vitamin A: 6335IU | Vitamin C: 36.1mg | Calcium: 362mg | Iron: 6.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Thanksgiving Leftover Enchiladas
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

If you love these Thanksgiving Leftover Enchiladas you may also enjoy-

16 Easy and Delicious Thanksgiving Recipes

Cranberry BBQ Thanksgiving Leftovers Turkey Pizza Pie

Leftover Cranberry and Turkey Quesadillas with Asiago and White Cheddar Cheese

Leftover Thanksgiving Enchiladas filled with turkey, stuffing, leftover vegetable casserole, cheese, and cranberry sauce.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

162 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Su Hayes says

    February 19, 2020 at 4:25 pm

    Sounds great, but should probably be called burritos rather than enchiladas.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure