Thanksgiving Enchiladas give a fun twist to the holiday feast! These tasty rolls are filled with turkey, stuffing, and topped with creamy gravy. Yum!
We often have leftovers, and turning them into enchiladas is my favorite. It’s a delicious way to mix things up after Thanksgiving, and everyone loves them. 🍽️
Key Ingredients & Substitutions
Shredded Turkey: Leftover Thanksgiving turkey is perfect for this dish. If you don’t have turkey, you can use chicken or even a plant-based protein like shredded jackfruit for a vegetarian option!
Stuffing: Traditional bread stuffing works best, but feel free to use cornbread stuffing or even quinoa for a gluten-free version. I enjoy adding some herbs to boost flavors!
Cranberry Sauce: Using whole berry cranberry sauce adds texture, but jellied works too. If you’re looking for something different, try a fruit salsa for a fresh twist!
Tortillas: Both flour and corn tortillas taste great here. If you’re gluten-free, corn tortillas are the way to go. Warm them up before filling for easier rolling!
Cheese: Cheddar adds creaminess and a nice color, but you can use Monterey Jack or a Mexican blend for a different flavor. Vegan cheese is also a good substitute!
How Can I Prepare the Perfect Enchiladas?
Rolling enchiladas can be tricky, but here are some tips to make it easier:
- Start with warm tortillas. This keeps them flexible and prevents tearing.
- Use a generous amount of filling—about ¼ cup per tortilla. Don’t overstuff, or they’ll be hard to roll.
- Roll tightly but gently. It helps keep all the flavors inside and gives a nice presentation once baked!
- Place them seam side down in the baking dish. This helps them hold their shape while baking.
By following these steps, you’ll have perfect enchiladas that everyone will love during your Thanksgiving celebration!
Thanksgiving Enchiladas
Ingredients:
- 3 cups cooked shredded turkey (leftover Thanksgiving turkey works great)
- 1 ½ cups stuffing (traditional bread stuffing)
- 1 cup cranberry sauce (whole berry or jellied)
- 10-12 flour or corn tortillas (8-inch size)
- 2 cups turkey gravy (homemade or store-bought)
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- Fresh cilantro leaves for garnish
- Optional: 1 small can of green chilies or chopped green onions for added flavor
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and an additional 25-30 minutes to bake. In total, you’ll need around 45-50 minutes before you can dig into these delicious enchiladas, making them a quick and hearty dish perfect for Thanksgiving or any day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for baking your enchiladas.
2. Mix the Filling:
In a large bowl, combine your shredded turkey, stuffing, and cranberry sauce. If you enjoy a bit of spice, mix in some chopped green chilies or green onions for extra flavor. Give it a good stir until everything is nicely combined!
3. Prepare the Baking Dish:
Pour about ½ cup of turkey gravy into the bottom of a 9×13-inch baking dish. This will keep your enchiladas moist while they bake.
4. Warm the Tortillas:
To make the tortillas easier to roll, warm them up! Wrap them in a damp paper towel and microwave for about 30 seconds. This will help soften them.
5. Fill and Roll the Tortillas:
Take a tortilla and spoon a generous amount of the turkey and stuffing mixture onto the center. Roll it tightly, then place it seam side down in the baking dish. Repeat this with each tortilla until the dish is filled.
6. Add the Gravy:
Pour the remaining turkey gravy evenly over the top of all the rolled enchiladas, ensuring they are well-coated.
7. Top with Cheese:
Sprinkle the shredded cheddar cheese generously over the top of the enchiladas. This will create a deliciously cheesy crust when baked!
8. Bake:
Place the dish in the preheated oven and bake uncovered for 25-30 minutes. Look for the cheese to melt and bubble, turning a nice golden color.
9. Cool and Garnish:
Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro leaves and some cranberries on top for a festive touch!
10. Serve:
Serve the enchiladas warm, alongside green beans or your favorite Thanksgiving sides for a hearty meal. Enjoy the burst of flavors that celebrate the holiday season!
These Thanksgiving Enchiladas are sure to be a hit and a delightful way to use up leftovers. Enjoy every bite!
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Can I Use Frozen Turkey in This Recipe?
Absolutely! If you’re using frozen turkey, be sure to thaw it completely in the fridge overnight before shredding. This will ensure even cooking and great flavor!
Can I Make These Enchiladas Ahead of Time?
Yes, you can! Prepare the enchiladas up to the baking step and then cover and refrigerate them for 1-2 days. Just add a few extra minutes to the baking time if baking from cold.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual servings!
Can I Substitute the Tortillas?
Yes! If you’re gluten-free, corn tortillas are a great option. You can also use whole wheat tortillas for a healthier twist. Just ensure they are warmed up for better rolling!
