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Leftover Thanksgiving Enchiladas Recipe

I’m back at it again with the Thanksgiving leftovers recipes!

As you all know, I love getting down on some Thanksgiving leftovers. For some reason, on the actual turkey day, I don’t eat as much as most people.

Leftover Thanksgiving Enchiladas Photo

After a day of cooking and grazing as I cook, I somehow end up not as hungry as I want to be when the big dinner rolls around.

I don’t end up gorging myself on the meal and instead, I spend Black Friday eating to my heart’s content as I set up the Christmas tree, per my usual tradition.

Leftover Thanksgiving Enchiladas Picture

If you are anything like me, I love to make more food than is necessary for Thanksgiving because I like to ensure that I have those leftovers to gorge on later!

Plus, you can get creative with those leftovers to make some seriously delicious dishes like this one.

Leftover Thanksgiving Enchiladas Image

I have to say, I’ve really outdone myself with this leftovers recipe. I started making leftovers recipes 5 years ago when Cake ‘n Knife was just a wee baby of an idea. It began with the ultimate leftovers sandwich, moved to leftover stuffed egg rolls, and with each year the recipes grow.

Now we have these enchiladas, which I have to say are pure freaking magic.

Leftover Thanksgiving Enchiladas Pic

You can use whatever Thanksgiving leftovers you have around the house for these bad boys! You can use that turkey, leftover sweet potatoes (whether you roasted they or mashed them), and roasted cranberries to make these enchiladas really shine.

File 1 - Leftover Thanksgiving Enchiladas

Don’t worry though, if you only have leftover turkey, I’ve given you instructions on how to prep everything you need to make them.

The flavors are spicy and savory, with a burst of tangy and creaminess from a simple avocado cranberry crema. It tastes like Thanksgiving, but on a whole new level of deliciousness.

File 2 - Leftover Thanksgiving Enchiladas

Bring on the leftovers!!

File 3 - Leftover Thanksgiving Enchiladas
File 4 - Leftover Thanksgiving Enchiladas
Leftover Thanksgiving Enchiladas Photo

Leftover Thanksgiving Enchiladas Recipe

Meghan Yager
Leftover Thanksgiving Enchiladas take your leftover turkey to a whole new level of flavor. The unique combination of turkey, sweet potato, black beans, and cranberries makes for a savory and tangy filling for the spicy dish. It’s the best way to keep Thanksgiving going throughout the weekend!
No ratings yet
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Cuisine Tex Mex
Servings 4
Calories 862.68 kcal

Ingredients
  

  • 1 Sweet Potato peeled and diced
  • 1 Extra Virgin Olive Oil plus 1 teaspoon, divided
  • Salt and Pepper to taste
  • 0.5 Onion diced
  • 1 Garlic minced
  • 0.66 Cooked Leftover Turkey chopped
  • 1 Black Beans drained and rinsed
  • 1 Dried Cranberries or whole cranberries from leftover cranberry sauce
  • 1 Red Enchilada Sauce
  • 12 Flour Tortilla (medium sized)
  • 0.5 Shredded Mexican Cheese
  • Fresh Cilantro chopped, for garnish
  • 0.5 Cranberry Sauce
  • 0.33 Sour Cream
  • 2 Milk
  • 1 Avocado peeled and pitted

Instructions
 

  • Preheat oven to 400˚F. Line a baking sheet with aluminum foil. Spread sweet potatoes out in an even layer. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes.  Remove from oven and reduce heat to 350˚F.
  • Place a large skillet with 1 teaspoon olive oil over medium heat. Once the oil is hot, add onion and garlic. Cook until the onion is softened, about 3 to 4 minutes. Stir in turkey, black beans, dried cranberries, and cooked sweet potato. Remove from heat.
  • Grease a 9×13-inch baking pan with non-stick cooking spray. Spread 1/4 cup enchilada sauce on the bottom of the pan in an even layer.
  • Place a tortilla on a clean work surface. Fill with about 2 tablespoons of the filling, roll up, and place seam-side down in the baking dish. Repeat with remaining filling and tortillas, arranging as needed in the baking pan.
  • Spoon any remaining filling along the sides. Pour remaining enchilada sauce evenly over the top. Top with cheese and bake for 20 to 25 minutes, until cheese is golden and bubbly.
  • Make the cranberry avocado crema while the enchiladas are cooking. Combine all ingredients for the crema in a food processor or blender. Process until well combined.
  • Drizzle the enchiladas with the crema once they are cooked. Garnish with chopped cilantro and serve immediately.

Nutrition

Calories: 862.68kcalCarbohydrates: 171.14gProtein: 39.49gFat: 25.54gSaturated Fat: 4.14gTrans Fat: 0.17gSodium: 37.82mgFiber: 12.25gSugar: 36.25g
Keyword Avocados, Baked, Dinners, Family Meals and Snacks, Mexican, Sweet Potatoes, Tex Mex, Thanksgiving, Turkey
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