Leftover Turkey and Cranberry Enchiladas

Leftover Turkey and Cranberry Enchiladas | cookiemonstercooking.com

Are you at all surprised that I used Thanksgiving leftovers to make enchiladas?

I didn’t think so.

And let me tell you – this right here is a pretty sweet way to use up some turkey and cranberry sauce, if I do say so myself.

You know, you won’t feel like you are eating the same thing over and over. And we are talking about enchiladas here. And everybody knows that enchiladas = awesome.

Leftover Turkey and Cranberry Enchiladas | cookiemonstercooking.com

So let’s discuss. These enchiladas have lots of good things going on.

One. They come together pretty quickly. A quick saute of some onions and brussels sprouts (brussels ♥) and then just mix together the filling and roll those babies on up.

Two. Sweet and salty. You get little pops of tangy sweetness from the cranberry sauce, all contrasted against the other savory elements. Winning combo right there.

Three. Cheese. Nuff’ said.

Leftover Turkey and Cranberry Enchiladas | cookiemonstercooking.com

I used fontina again because I’m currently over the moon obsessed with it, but really use whatever cheese you would like. My one suggestion would be to go with something more on the mild side so it doesn’t compete too much with the filling.

So tell me, what’s your favorite way to use up Thanksgiving leftovers? We alwaysssss have a slightly ridiculous amount leftover. Although to be fair, I make way more food on purpose for the sole reason of having leftovers.

Because then I get to make something like this.

Leftover Turkey and Cranberry Enchiladas | cookiemonstercooking.com

Oh enchiladas, you sure know the way to a girl’s heart.

A quick housekeeping note – I’ll be taking Wednesday off from posting a recipe to get ready for Thanksgiving and enjoy time with friends and family. I hope that you all have a wonderful holiday! I’ll be back Friday with more delicious food! 

 

Yield: 9 to 10 enchiladas

Leftover Turkey and Cranberry Enchiladas

Prep Time:20 minutes

Cook Time:25 minutes

Total Time:45 minutes

Put your Thanksgiving leftovers to good use with this recipe for leftover turkey and cranberry enchiladas! Sweet and savory!

Ingredients:

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1 clove garlic, minced
  • ½ pound brussels sprouts, trimmed and thinly sliced
  • ¼ teaspoon salt
  • pinch of cayenne (or more to taste)
  • 2 cups leftover shredded turkey
  • ½ cup leftover cranberry sauce
  • 1 ¾ cups freshly shredded fontina cheese, divided
  • 2 cups enchilada sauce, divided
  • 9 to 10 whole wheat flour tortillas
  • fresh minced parsley, for garnish
  • lime wedges, for serving

Directions:

  1. Preheat the oven to 400ºF. Spray a 9×13 inch baking dish with nonstick cooking spray and set aside.
  2. Set a medium skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the brussels sprouts and cook for about 3 to 4 minutes, until crisp tender. Remove from the heat and mix in the salt and cayenne.
  3. Transfer this mixture to a large bowl. Add in the turkey, cranberry sauce, ½ cup of the fontina and ½ cup of the sauce. Mix until well combined. Taste and season with additional salt / cayenne if needed.
  4. Heat the tortillas for about 30 seconds in the microwave so that they are pliable. Place a tortilla on a work surface. Scoop about a heaping ⅓ cup of the filling and place in a line down the center of the tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat this process with the remaining tortillas and filling.
  5. Evenly pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining cheese. Cover the pan with foil and bake for about 10 minutes. Remove the foil and then return to the oven to bake for 5 additional minutes. Remove from the oven and let cool for 5 to 10 minutes. Garnish with fresh parsley and serve with lime wedges (optional).

I absolutely love fontina but you could definitely use another type of cheese here! I’d go for something more on the mild side.

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