Need to use up those Thanksgiving leftovers? These Easy Leftover Turkey Enchiladas are a delicious dish made with shredded turkey, stuffing, gravy, cranberry sauce, and scallions.
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I have been waiting since April to share this recipe! Yes, April! Since we’re not huge fans of holiday hams, we had turkey for Easter. And since our celebration was small, we ended up with a bunch of leftovers in the freezer. So while we were meal planning together, my husband came up with an idea for turkey enchiladas made with stuffing and cranberry sauce.
I immediately knew I had to share the recipe on my website – but in November. So here we are and I can tell you that these enchiladas are a fun and delicious way to use up leftovers! These enchiladas are basically Thanksgiving rolled up in tortillas and smothered with gravy. They’re easy to make and something totally different – cause I know there’s only so many turkey sandwiches you can eat post-holiday!
This version of enchiladas is a bit different than the smoky, spicy Mexican enchiladas you’re used to. Soft tortillas are filled with a mixture of stuffing, gravy, turkey, and seasonings. Once rolled up, they’re smothered with gravy and baked in the oven. Then, they’re served with a little cranberry sauce and chopped green onion on top. It’s a taste of Thanksgiving in every bite!
Easy Leftover Turkey Enchiladas
If you’re looking for a tasty new way to use up holiday leftovers, these enchiladas are incredibly easy to make and full of flavor! While there isn’t any cheese in this enchilada recipe, you can certainly add it. Try cheddar, gouda, Swiss, or Monterey Jack!
Start these enchiladas by mixing shredded, cooked turkey together with gravy, garlic powder, dried sage, and oregano. Season with salt and pepper and stir.
Then, place a soft tortilla on a flat surface. Add stuffing to the center of the tortilla and top with the turkey mixture. Roll up and repeat until all of the tortillas are filled.
Spread a little gravy onto the bottom of a 9×13 inch baking dish. Then, place the stuffed tortillas seam-side-down.
Pour the rest of the gravy over the dish and bake in the oven for 20-25 minutes. The tortillas will soften in the oven and the gravy should be bubbling hot when they’re done.
Finish the enchiladas with cranberry sauce (we love whole berry sauce) and a sprinkle of chopped scallions. Serve immediately.
- 2 cups shredded cooked turkey
- 2 cups turkey gravy
- 1/4 tsp. garlic powder
- 1/4 tsp. dried sage
- Sprinkle of dried oregano
- Salt and pepper, to taste
- 1 1/2 cups prepared stuffing
- 6 soft tortillas
- Toppings: cranberry sauce, chopped scallions
- Preheat oven to 400 degrees and grease a 9x13" baking dish with non-stick cooking spray.
- Spread the dish with 1/2 cup turkey gravy.
- In a medium bowl, mix together the shredded turkey, 1/2 cup gravy, garlic powder, dried sage, dried oregano, salt and pepper.
- Place a tortilla onto a flat surface. Add a little stuffing and turkey mixture to the center of the tortilla.
- Roll up the tortilla and place seam-side-down into the baking dish. Repeat with the rest of the tortillas.
- Pour the rest of the gravy over the top of the tortillas and bake for 20-25 minutes.
- Serve with cranberry sauce and chopped scallions, if desired.
This might be one of my new favorite ways to use up Thanksgiving leftovers! These enchiladas are super easy to make and can even be made ahead of time so all you have to do is pop them in the oven!
Did you make this Easy Leftover Turkey Enchiladas recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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