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Thanksgiving Enchiladas Recipe

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5 from 147 reviews

These Thanksgiving Enchiladas creatively transform leftover turkey, stuffing, and gravy into a comforting, festive casserole. Wrapped in flour tortillas and baked with melted mozzarella and fresh sage, this dish offers a delightful twist on post-holiday meals, combining classic Thanksgiving flavors with a Mexican-inspired presentation.

Ingredients

Main Ingredients

  • 6 10-inch flour tortillas
  • 3 cups leftover heated turkey gravy, divided
  • 1 1/2 pounds leftover cooked turkey (white or dark or both), shredded or chopped
  • 1 pound leftover stuffing
  • 6 tablespoons whole berry cranberry sauce, plus more for serving
  • 1/4 cup fresh sage, chopped small (or 2 tablespoons dried sage)
  • 8 ounces shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the enchiladas evenly.
  2. Prepare Baking Dish: Lightly spray a 9×13-inch casserole dish or pan with cooking spray to prevent sticking and help with easy cleanup.
  3. Add Gravy Base: Ladle one cup of the heated turkey gravy evenly onto the bottom of the prepared casserole dish. This will add moisture and flavor to the enchiladas as they bake.
  4. Assemble Enchiladas: Lay out all six flour tortillas flat on a clean surface. Evenly divide the leftover turkey, stuffing, and cranberry sauce among the tortillas, placing the fillings in a line down the center of each.
  5. Season and Roll: Sprinkle the chopped fresh sage over the fillings in each tortilla. Roll each tortilla tightly around the filling, ensuring the seam is on the underside to keep them closed while baking.
  6. Arrange in Pan: Place the rolled tortillas seam-side down in the casserole dish on top of the gravy base.
  7. Add Topping and Bake: Spoon the remaining two cups of turkey gravy evenly over the tortillas. Then sprinkle the shredded mozzarella cheese on top. Bake the enchiladas in the preheated oven for 30 minutes until heated through and cheese is melted.
  8. Broil for Browning: After baking, place the dish under the oven broiler for a few minutes to brown and crisp the cheese topping. Watch carefully to avoid burning.
  9. Serve: Remove from the oven and serve immediately with extra whole berry cranberry sauce on the side for added sweetness and tartness.

Notes

  • Use leftover turkey that is well cooked and chopped or shredded for best texture.
  • If fresh sage is unavailable, use half the amount of dried sage.
  • Ensure turkey gravy is warmed through before assembling for even heating during baking.
  • For a crispier texture, opt to broil just long enough to brown the cheese topping without drying out the enchiladas.
  • This recipe works well with gluten-free tortillas to accommodate dietary restrictions.

Find it online: https://forkoria.com/thanksgiving-enchiladas-recipe/