These Thanksgiving Enchiladas are the ultimate way to turn holiday leftovers into a warm, cheesy, satisfying dinner. Tender turkey, savory stuffing, mashed potatoes, cranberry sauce, gravy, and melty cheese are tucked into tortillas, then baked until hot and bubbly.
This is not a traditional Mexican enchilada recipe. It is a festive American Thanksgiving-leftovers casserole inspired by the rolled, baked enchilada format. The gravy replaces enchilada sauce, and cranberry sauce adds a sweet-tart holiday finish.
Why you’ll love Thanksgiving enchiladas
A creative Thanksgiving leftovers recipe
After Thanksgiving, it is easy to end up with containers of turkey, stuffing, mashed potatoes, gravy, vegetables, and cranberry sauce. These Thanksgiving enchiladas bring several leftovers together in one fresh meal that tastes different from simply reheating another holiday plate.
The filling is creamy, savory, and comforting, while the baked tortillas create a hearty casserole-style dinner. It is an especially good recipe for the day after Thanksgiving, when you want something easy but still full of holiday flavor.
Turkey, stuffing, and gravy in every bite
Shredded turkey and stuffing are the main filling ingredients. Mashed potatoes help make the filling soft and satisfying, while gravy adds moisture and ties the Thanksgiving flavors together.
Use either white meat or dark meat turkey. Dark meat tends to stay especially juicy, but both are delicious. If the turkey seems dry, toss it with a few tablespoons of gravy before filling the tortillas.
Cranberry sauce adds sweet-tart flavor
Cranberry sauce cuts through the rich turkey, stuffing, cheese, and gravy. You can spoon it over the enchiladas after baking or serve it on the side so everyone can add as much as they like.
Whole-berry cranberry sauce gives the dish a more textured appearance, but smooth cranberry sauce also works. Add a small amount inside the tortillas if you enjoy a stronger sweet-and-savory contrast.
Easy to customize with leftovers
This Thanksgiving leftover recipe is flexible. Use what you have, as long as the filling is not overly wet.
You can add:
- Leftover mashed sweet potatoes
- Roasted Brussels sprouts
- Green beans
- Corn
- Roasted carrots
- Cooked butternut squash
- Diced bell peppers
- Jalapeños for heat
- Pepper Jack cheese for a spicy variation
Thanksgiving enchilada recipes often use leftover turkey and stuffing inside tortillas, then bake them under gravy or enchilada sauce and melted cheese.tasteandtellblog+1
Ingredients for Thanksgiving leftover enchiladas
Leftover turkey and stuffing
Use 3 cups of cooked shredded or diced turkey and 2 cups of leftover stuffing. Chop the turkey into bite-size pieces or shred it with two forks.
If your stuffing has large bread pieces, crumble it lightly so it mixes more evenly into the filling. Stuffing that contains sausage, apples, cranberries, or herbs will all work well in this recipe.
Mashed potatoes and vegetables
Mashed potatoes make the filling creamy and help the enchiladas hold together. Use leftover plain mashed potatoes, garlic mashed potatoes, or mashed sweet potatoes.
For vegetables, choose cooked leftovers such as roasted Brussels sprouts, green beans, corn, carrots, or squash. Chop larger vegetables into small pieces so the tortillas are easy to roll.
Tortillas, gravy, and cheese
Large flour tortillas are the easiest option because they are flexible and less likely to tear. You can use corn tortillas, but warm them first so they bend without cracking.
Turkey gravy acts as the sauce. Use leftover homemade gravy, store-bought gravy, or a mixture of gravy and chicken broth if your gravy is very thick.
For cheese, use shredded Monterey Jack, white cheddar, mozzarella, or a blend. Monterey Jack melts smoothly, while cheddar adds a sharper flavor.
Cranberry sauce and toppings
Use whole-berry or smooth cranberry sauce. Serve it on top after baking, or offer it at the table.
Fresh parsley, sliced green onions, and a small sprinkle of black pepper make simple garnishes. If you like heat, add chopped jalapeños, red pepper flakes, or a drizzle of hot sauce.
How to make Thanksgiving enchiladas
Step 1: Prepare the oven and baking dish
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter, oil, or nonstick cooking spray.
Spread ½ cup of turkey gravy across the bottom of the dish. This prevents the tortillas from sticking and adds moisture as the enchiladas bake.
Step 2: Make the turkey and stuffing filling
In a large bowl, combine the cooked turkey, stuffing, mashed potatoes, chopped vegetables, 1 cup of shredded cheese, ½ cup of gravy, salt, pepper, and poultry seasoning.
Mix gently until the ingredients are evenly distributed. The mixture should be moist enough to scoop easily but not runny. If it seems dry, add one or two tablespoons of gravy. If it seems too wet, add more stuffing or turkey.
Step 3: Fill and roll the tortillas
Warm the tortillas for 15 to 20 seconds in the microwave or in a dry skillet. Warming makes them flexible and easier to roll.
Place about ½ cup of filling down the center of each tortilla. Add 1 teaspoon of cranberry sauce inside each tortilla if desired. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Step 4: Add gravy and cheese, then bake
Pour the remaining gravy evenly over the enchiladas. Sprinkle the remaining cheese over the top.
Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is fully melted, the gravy is bubbling, and the filling is hot.
Let the enchiladas rest for 5 minutes. Serve with cranberry sauce, chopped parsley, green onions, or extra gravy.
A 350°F bake for about 20 to 30 minutes is a common approach for leftover turkey enchiladas with stuffing, gravy or enchilada sauce, and cheese.tasteandtellblog+2
Thanksgiving enchilada variations
Add your favorite Thanksgiving vegetables
This dish is ideal for using smaller portions of leftover vegetables. Add up to 1½ cups of cooked, chopped vegetables to the filling.
Good choices include roasted Brussels sprouts, corn, green beans, carrots, roasted squash, or sweet potatoes. Avoid watery vegetables unless they are well drained, since excess moisture can make the enchiladas soggy.
Use mashed sweet potatoes
Mashed sweet potatoes add a naturally sweet flavor that pairs well with turkey and cranberry sauce. You can replace all or half of the regular mashed potatoes with mashed sweet potatoes.
If your sweet potato casserole has marshmallows or a very sweet topping, it is best to serve that on the side instead of adding it to the enchiladas.
Make a spicy version
For a spicy Thanksgiving enchilada variation, add diced jalapeño, green chiles, chipotle powder, or hot sauce to the filling.
Use Pepper Jack cheese instead of Monterey Jack and serve the finished enchiladas with a spicy cranberry salsa or jalapeño cranberry sauce.
Make vegetarian Thanksgiving enchiladas
Skip the turkey and add extra stuffing, mashed potatoes, vegetables, and cheese. A combination of roasted squash, Brussels sprouts, green beans, mushrooms, and corn makes a hearty vegetarian filling.
Use vegetable gravy or mushroom gravy rather than turkey gravy for a fully vegetarian version.
Storage, reheating, and food-safety tips
How long Thanksgiving leftovers last
Use properly refrigerated Thanksgiving leftovers within 3 to 4 days. Refrigerate turkey, stuffing, gravy, and other perishable foods within 2 hours of serving, preferably in shallow containers so they cool more quickly.foodsafety+1
If your leftover stuffing or gravy is already a few days old, do not wait longer—make the enchiladas and eat them promptly, or freeze them.
How to store leftover enchiladas
Allow the baked enchiladas to cool slightly, then cover the dish tightly or transfer portions to airtight containers. Refrigerate for up to 3 to 4 days.
For the best texture, store cranberry sauce separately and spoon it over each serving after reheating.
How to reheat Thanksgiving enchiladas
To reheat a full dish, cover it with foil and bake at 350°F for 20 to 25 minutes, until hot in the center. Add a splash of gravy or broth if the enchiladas look dry.
For individual portions, microwave in 45-second intervals until hot. Add a spoonful of gravy before reheating to keep the filling moist.
Can you freeze Thanksgiving enchiladas?
Yes. Assemble the enchiladas in a freezer-safe baking dish, but do not bake them. Cover tightly with plastic wrap and foil, then freeze for up to 2 months.
To bake from frozen, remove the plastic wrap, cover with foil, and bake at 350°F for 45 to 55 minutes. Remove the foil, add any extra cheese if desired, and bake for 10 more minutes until hot and bubbly.
You can also freeze baked enchiladas in individual portions for easy lunches. USDA advises freezing leftovers within their refrigerated safe-storage window if you will not eat them in time.
Thanksgiving Enchiladas with Turkey, Stuffing, and Cranberry Sauce
Ingredients
For the enchiladas
- 3 cups cooked turkey shredded or diced
- 2 cups leftover Thanksgiving stuffing lightly crumbled
- 1 cup leftover mashed potatoes
- 1 cup cooked Thanksgiving vegetables chopped
- 1½ cups shredded Monterey Jack white cheddar, mozzarella, or a cheese blend, divided
- 1½ cups turkey gravy divided
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- 12 large flour tortillas
For serving
- ½ cup whole-berry cranberry sauce
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sliced green onions
- Extra turkey gravy warmed
- Hot sauce or red pepper flakes optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter, oil, or nonstick cooking spray.
- Spread ½ cup of turkey gravy evenly across the bottom of the baking dish.
- In a large bowl, combine the cooked turkey, stuffing, mashed potatoes, chopped vegetables, 1 cup of the shredded cheese, ½ cup of the gravy, salt, black pepper, and poultry seasoning. Mix gently until evenly combined.
- Warm the tortillas for 15 to 20 seconds in the microwave or in a dry skillet until flexible.
- Place about ½ cup of the turkey and stuffing filling down the center of each tortilla. Add 1 teaspoon of cranberry sauce inside each tortilla if desired.
- Roll each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining ½ cup of gravy over the enchiladas. Sprinkle the remaining ½ cup of cheese evenly over the top.
- Cover the baking dish loosely with foil. Bake for 15 minutes.
- Remove the foil and bake for 10 minutes more, until the cheese is melted and the gravy is bubbling around the edges.
- Let the enchiladas rest for 5 minutes. Serve warm with cranberry sauce, parsley, green onions, extra gravy, and hot sauce if desired.
Notes
- Turkey: Use shredded white meat, dark meat, or a mixture. Toss dry turkey with a few tablespoons of gravy before adding it to the filling.
- Stuffing: Crumble large stuffing pieces so the enchiladas roll easily.
- Vegetables: Use up to 1½ cups of leftover green beans, roasted Brussels sprouts, corn, carrots, squash, or sweet potatoes. Chop them small and drain off excess moisture.
- Tortillas: Large flour tortillas are easiest to roll. If using corn tortillas, warm them first to avoid cracking.
- Gravy: Thin very thick gravy with a tablespoon or two of broth so it pours easily.
- Make ahead: Assemble the enchiladas up to 24 hours ahead, cover, and refrigerate. Add 5 to 10 minutes to the baking time if baking cold from the refrigerator.
- Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days.foodsafety+1
- Freezing: Freeze unbaked enchiladas tightly covered for up to 2 months. Bake from frozen, covered, until hot and bubbly.
