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.

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 🙂

5 from 1 vote

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Thanksgiving Leftover Enchiladas

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

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.

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 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
• 4 oz diced green chiles (1 can)
• 1 cup leftover Brussels Sprouts chopped
• 2 cups leftover turkey chopped
• 2 cups leftover stuffing
• 1/3 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 flour tortillas
• Green enchilada sauce or extra red enchilada sauce
• Fresh chopped herbs for serving
• 1-2 avocados sliced
• 1 Fresh Lime

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. Bake for 25-30 minutes or until cheese is melted.
6. Garnish with fresh herbs and serve with sliced avocado, cranberry sauce, and lime.

Nutrition Facts

Thanksgiving Leftover Enchiladas

Amount Per Serving

Calories 783 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 8g 40%

Cholesterol 80mg 27%

Sodium 1896mg 79%

Potassium 866mg 25%

Total Carbohydrates 109g 36%

Dietary Fiber 10g 40%

Sugars 36g

Protein 34g 68%

Vitamin A 126.7%

Vitamin C 43.8%

Calcium 36.2%

Iron 34.8%

* Percent Daily Values are based on a 2000 calorie diet.

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

Holiday Leftovers Stuffed Sweet Potatoes

16 Easy and Delicious Thanksgiving Recipes

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