Can I use corn tortillas instead of flour?

You sure can! Just warm them slightly so they’re pliable — corn tortillas love to crack when cold.

What cheese works best?

Mozzarella melts beautifully, but Monterey Jack or cheddar are equally delicious.

Can I make these vegetarian?

Absolutely. Swap the turkey for roasted veggies or mashed sweet potatoes, and use veggie gravy.

How do I reheat leftovers?

Warm in the oven at 350°F for about 15 minutes, or microwave with a damp paper towel on top to keep them soft and steamy.

Thanksgiving Enchiladas: 7 Must-Try Holiday Delights

Description

These cozy Thanksgiving Enchiladas turn your holiday leftovers into a cheesy, golden-baked comfort meal everyone will love. Loaded with tender turkey, stuffing, cranberry sauce, and creamy gravy, they’re the ultimate way to enjoy Thanksgiving flavors all over again — without feeling like you’re eating the same thing twice!

Ingredients

Scale

6 (10-inch) flour tortillas
3 cups leftover turkey gravy, divided
1 ½ pounds leftover cooked turkey (white or dark meat)
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

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Add Gravy Base: Ladle 1 cup of turkey gravy across the bottom of the dish to create a flavorful base.
Assemble Tortillas: Lay out the flour tortillas and evenly divide the turkey, stuffing, and cranberry sauce down the center of each. Sprinkle with fresh sage.
Roll and Arrange: Roll each tortilla tightly and place seam-side down into the baking dish.
Top and Bake: Pour the remaining 2 cups of gravy over the enchiladas and sprinkle evenly with mozzarella cheese.
Bake: Bake uncovered for 30 minutes, or until the cheese is melted and bubbling.
Broil (Optional): For a golden-brown top, place under the broiler for 2–3 minutes.
Serve: Serve hot with extra cranberry sauce on the side.

Notes

Use leftover mashed potatoes, green bean casserole, or even roasted veggies if you’re short on stuffing.
If your gravy is too thick, thin it with a splash of milk or broth before layering.
Make it ahead: Assemble a day in advance, cover, and refrigerate. Bake when ready to serve.
Great for freezing — store cooked enchiladas in airtight containers for up to 1 month.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 enchilada
Calories: 485 kcal
Sugar: 8 g
Sodium: 830 mg
Fat: 23 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 110 mg