Leftover Turkey and Cranberry Enchiladas
Put your Thanksgiving leftovers to good use with this recipe for leftover turkey and cranberry enchiladas! Sweet and savory!
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.
About These Leftover Turkey Enchiladas
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.
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.
Oh enchiladas, you sure know the way to a girl’s heart.
Additional Thanksgiving Leftover Recipes You Might Enjoy!
- Leftover Turkey Tacos
- Leftover Cranberry Sauce Pumpkin Muffins
- Cranberry Pumpkin Breakfast Bake
- Thanksgiving Gobbler Sandwich
- Turkey, Cranberry and Apple Quesadillas
- Cranberry Bacon Grilled Cheese
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 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 whole berry cranberry sauce
- 1 ¾ cups freshly shredded fontina cheese, divided*
- 2 cups red enchilada sauce, divided
- 9 to 10 whole wheat flour tortillas
- fresh minced parsley, for garnish
- lime wedges, for serving
- Preheat the oven to 400ºF. Spray a 9x13 inch baking dish with nonstick cooking spray and set aside.
- 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.
- 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.
- 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.
- 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 on the mild side - like mozzarella.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 353 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 50mg Sodium: 929mg Carbohydrates: 41g Fiber: 3g Sugar: 9g Protein: 19g