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Thanksgiving Enchiladas with Turkey, Stuffing, and Cranberry Sauce

chef Laya
These Thanksgiving Enchiladas turn leftover turkey, stuffing, mashed potatoes, gravy, vegetables, and cranberry sauce into a cheesy, comforting baked dinner. Flour tortillas are filled with holiday leftovers, topped with gravy and melted cheese, then served with a spoonful of cranberry sauce. This easy Thanksgiving leftovers recipe is perfect for Black Friday dinner or holiday meal prep.
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Prepr Time 20 minutes
Cooking Time 25 minutes
ToTal Time 45 minutes
Type of plate Main Course
kitchen American
Serving 6

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.