Thanksgiving Enchiladas: 7 Must-Try Holiday Delights

Let’s be honest — as much as we love Thanksgiving, there’s only so many times we can reheat turkey and stuffing before our taste buds beg for a remix. That’s where these Thanksgiving Enchiladas swoop in to save the day (and your fridge). Warm, cheesy, and full of nostalgic holiday flavors, this recipe turns your leftovers into something completely new — and dare I say, even better than the original meal.

Whether you’re recovering from a big family feast or simply looking for a fun, creative dinner idea, these enchiladas are the cozy comfort food your post-holiday week needs.

Why You’ll Love These Thanksgiving Enchiladas

Because they’re everything you adore about Thanksgiving — wrapped up in a tortilla and smothered in gravy.

Think of it as your favorite turkey dinner reborn with a little Mexican-inspired flair. The savory turkey, herby stuffing, tangy cranberry sauce, and creamy gravy all come together in a way that just works. It’s like a Thanksgiving encore — only this time, it’s cheesy and baked to golden perfection.

Plus, this dish is:

• Easy to make: No complicated steps, no fancy equipment.
• Perfect for leftovers: Bye-bye fridge clutter!
• Family-approved: Even the picky eaters will clean their plates.

Ingredients You’ll Need

Here’s what goes into this post-holiday masterpiece:

• 6 (10-inch) flour tortillas
• 3 cups leftover turkey gravy, divided
• 1 ½ pounds leftover cooked turkey (white or dark meat — or a mix!)
• 1 pound leftover stuffing
• 6 tablespoons whole berry cranberry sauce, plus more for serving
• ¼ cup fresh sage, chopped small (or 2 tablespoons dried)
• 8 ounces shredded mozzarella cheese

How to Make Thanksgiving Enchiladas

Turning your Thanksgiving leftovers into these comforting, cheesy enchiladas couldn’t be easier — and it’s a creative way to give your favorite holiday flavors a brand-new life. Whether you’re feeding a hungry crowd the day after Thanksgiving or just looking for a fun twist on traditional comfort food, these Thanksgiving Enchiladas are your golden ticket.

Step 1: Preheat and Prepare Your Dish

Start by preheating your oven to 350°F (because a warm oven means a cozy home). Lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking and make cleanup a breeze — because who wants to scrub pans after a holiday?

Next, ladle about 1 cup of leftover turkey gravy across the bottom of your pan. This creates a rich, velvety base layer that keeps the tortillas moist while baking, ensuring every bite is saucy and flavorful.

Step 2: Assemble the Filling

Lay out your six flour tortillas on a clean surface. Think of them as little holiday blankets waiting to be filled with deliciousness. Down the center of each tortilla, layer your leftover turkey, stuffing, and a spoonful of whole berry cranberry sauce.

Here’s the beauty of it — there’s no wrong way to do this. If you love extra cranberry, pile it on! More stuffing? Go for it. You’re the artist, and these tortillas are your canvas of Thanksgiving goodness.

Now sprinkle a touch of freshly chopped sage over each filling line. That earthy aroma will instantly remind you of Thanksgiving dinner, but with a new, irresistible twist.

Step 3: Roll and Arrange

Once filled, carefully roll each tortilla up snugly and place it seam-side down in the prepared dish. Don’t worry if a little stuffing peeks out the side — that’s part of the charm. Line them up neatly like little turkey-filled soldiers ready for duty (delicious duty, that is).

Step 4: Smother in Gravy and Cheese

Now for the magic moment: pour the remaining 2 cups of turkey gravy evenly over the top of the enchiladas. The gravy acts like the ultimate enchilada sauce — savory, rich, and perfectly seasoned.

Next, grab your shredded mozzarella cheese and sprinkle it generously across the top. Don’t hold back here; that bubbling, melted cheese layer is what makes these Thanksgiving Enchiladas so comforting and crave-worthy.

Step 5: Bake to Golden Perfection

Slide the dish into your preheated oven and bake uncovered for 30 minutes. You’ll know they’re ready when the cheese is melted, the gravy is bubbling at the edges, and your kitchen smells like pure heaven.

For that irresistible golden-brown finish, pop the enchiladas under the broiler for 2–3 minutes. Keep a close eye on them — they brown fast, and you want “beautifully toasted,” not “oops, a little crispy.”

Step 6: Serve, Savor, and Smile

Once baked, let the enchiladas cool for a few minutes before serving. Spoon them out onto plates and drizzle with a bit of extra cranberry sauce for color and a sweet-tart pop of flavor.

Every bite is a balance of creamy, tangy, and savory — like Thanksgiving dinner met your favorite comfort food and decided to become best friends. Serve with a simple green salad or roasted veggies for a complete meal that feels indulgent yet resourceful.

Aneta’s Little Tip

If you’ve ever felt guilty about tossing Thanksgiving leftovers, this dish is your redemption arc. Don’t worry if your gravy isn’t picture-perfect — once it bakes with that cheese, it all becomes one cozy, irresistible hug in a tortilla.

And if you’re feeling fancy, try adding a sprinkle of chopped pecans or crispy onions on top before baking for a little crunch. (Because who says leftovers can’t be a little bougie?)

My Family Story Behind This Recipe

The first time I made these, it was purely out of desperation — my fridge was so full after Thanksgiving, it was practically auditioning for a reality show. I tossed what I had into tortillas, added gravy, and hoped for the best.

The result? My family devoured them. Even my husband, who swore he couldn’t eat another bite of turkey, went back for seconds. Now it’s our post-Thanksgiving tradition — and honestly, one I look forward to more than the big meal itself!

Helpful Tips for the Best Thanksgiving Enchiladas

• Use what you’ve got: Don’t stress if you’re missing an ingredient. Mashed potatoes, roasted veggies, or even green bean casserole can sneak into the filling — it’s your kitchen, your rules.
• Gravy is gold: If your gravy’s too thick, thin it with a splash of milk or broth before pouring.
• Make ahead: Assemble the enchiladas the night before and bake when ready. Perfect for when you just want to relax and binge-watch holiday movies.
• Storage: Leftovers (of leftovers!) can be stored in the fridge for up to 3 days or frozen for up to a month.

FAQs About Thanksgiving Enchiladas

Bring the Magic Back to Your Leftovers

So there you have it — Thanksgiving Enchiladas, the coziest way to relive your favorite holiday flavors without the déjà vu. Warm, comforting, and just a little indulgent, this dish turns “what’s left in the fridge” into something worth celebrating.

And honestly, who wouldn’t want Thanksgiving dinner wrapped in a tortilla and topped with cheese?

Happy cooking,

More Cozy Fall Recipes You’ll Love

If you loved transforming your leftovers into these Thanksgiving Enchiladas, here are a few more comforting, flavor-packed dishes from Chicken Magic Recipes to keep that cozy fall vibe going. Each one beautifully complements the flavors of turkey, sage, and cranberry — perfect for when you’re craving something hearty, homey, and just a little bit magical.

• Warm up your kitchen with a bowl of creamy One-Pan Cranberry Rosemary Chicken — a festive, fragrant dish that balances savory and sweet just like your favorite Thanksgiving spread.
• For another way to reinvent turkey or chicken leftovers, try these irresistible Havarti Cranberry Turkey Sliders — perfect for lunch or a cozy weekend snack.
• If you can’t get enough of those seasonal flavors, you’ll fall in love with the rustic charm of Roasted Autumn Vegetable Pot Pies — flaky, golden, and bursting with comfort.
• And for a side (or show-stopping appetizer!) that’s as elegant as it is easy, whip up Sweet Potato Rounds with Brie, Cranberry, and Pecans — a little sweet, a little savory, and totally holiday-worthy.

Each of these recipes brings that same heartwarming touch you love about Thanksgiving — simple ingredients, big flavor, and a sprinkle of homemade joy.

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