Thanksgiving Enchiladas: A Festive Twist on Leftovers with Rich, Comforting Flavor

Why You’ll Love This Recipe

Thanksgiving Enchiladas offer a warm, indulgent way to transform holiday leftovers into a completely new meal. Instead of another typical turkey sandwich, this recipe wraps tender turkey, stuffing, vegetables, and cheese into soft tortillas, then bakes everything under a creamy, savory sauce. The result is a cozy, flavor-packed dish that feels familiar yet exciting. What I love most about these enchiladas is how adaptable they are—you can use whatever leftovers you have on hand, and each version tastes a little different. I once tried this recipe with leftover roasted sweet potatoes added to the filling, and it worked great, adding sweetness that balanced the richness of the sauce. Whether you’re feeding a crowd the day after Thanksgiving or simply want a creative, hearty casserole, these Thanksgiving Enchiladas bring comfort, convenience, and seasonal warmth to your table.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked Turkey

Shredded or chopped turkey absorbs the sauce beautifully and becomes tender as it bakes. Both white and dark meat work well for these enchiladas.

Stuffing

Stuffing adds herby, savory depth and helps bulk up the filling. Its soft texture blends nicely with the cheese and turkey.

Mashed Potatoes or Roasted Vegetables

Either one adds body and flavor. Mashed potatoes bring creaminess, while roasted vegetables add texture and brightness.

Tortillas

Flour tortillas are ideal because they roll easily and hold up well in the sauce, but corn tortillas can also be used when lightly warmed.

Cheese

Cheddar, Monterey Jack, or a blend melts wonderfully. Cheese adds richness and helps bind the filling.

Cranberry Sauce

A small amount mixed into the filling or drizzled on top provides a sweet-tart note that pairs surprisingly well with the savory components.

Cream of Chicken Soup or Leftover Gravy

This forms the base of the enchilada sauce. Both options produce a creamy, flavorful coating that keeps the enchiladas moist.

Sour Cream

Sour cream lightens and enriches the sauce, giving it tang and smoothness.

Chicken Broth

Used to thin the sauce, ensuring it coats the enchiladas without becoming too thick.

Salt and Black Pepper

These essential seasonings help balance the richness of the filling and sauce.

Directions

Begin by preheating your oven to 375°F. Lightly grease a baking dish. In a mixing bowl, combine shredded turkey, stuffing, mashed potatoes or roasted vegetables, and a handful of cheese. If you enjoy a sweet contrast, add a small spoonful of cranberry sauce to the filling.
Warm the tortillas briefly to make them pliable. Spoon a generous portion of the filling onto each tortilla, roll it tightly, and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
In another bowl, whisk together cream of chicken soup (or leftover gravy), sour cream, chicken broth, salt, and pepper until smooth. Pour this sauce evenly over the rolled enchiladas, ensuring they’re well coated. Top with the remaining cheese.
Bake for 25–30 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. Let the enchiladas rest for a few minutes before serving so the filling can settle. A drizzle of cranberry sauce or a sprinkle of green onions makes a nice garnish.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 6
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Storage/reheating

Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or in the microwave in short intervals. The enchiladas freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating for best texture.

Variations and Customizations

Southwest Thanksgiving Enchiladas

Add canned green chiles, cumin, and black beans for a Tex-Mex-inspired twist.

Sweet Potato Enchiladas

Use mashed sweet potatoes in place of regular potatoes for sweetness and creaminess.

Turkey Cranberry Enchiladas

Mix cranberry sauce directly into the filling for bold sweet-tart contrast.

Spicy Chipotle Sauce

Blend chipotle peppers into the sauce for smoky heat.

Veggie-Packed Version

Add spinach, corn, or peas to the filling for additional color and nutrients.

Cheese Lover’s Enchiladas

Use a blend of pepper jack, cheddar, and mozzarella for gooey richness.

Gluten-Free Option

Use gluten-free tortillas and a gluten-free soup base or gravy.

Lightened-Up Sauce

Replace half the sour cream with plain Greek yogurt for a lighter finish.

Corn Tortilla Swap

Warm corn tortillas briefly in oil or the microwave to prevent cracking.

Stuffing-Free Version

Replace stuffing with cooked rice for a more traditional enchilada texture.

FAQs

Can I use leftover ham instead of turkey?

Yes, ham works wonderfully and adds a smoky, savory flavor.

Are these enchiladas spicy?

Not naturally, but you can add heat with chiles or hot sauce.

Can I use leftover gravy for the sauce?

Yes, gravy works beautifully when thinned slightly with broth.

Do flour or corn tortillas work better?

Flour tortillas are easier to roll, but corn tortillas give a more authentic texture.

Can I make these ahead of time?

Yes, assemble them and refrigerate for up to 24 hours before baking.

What cheese melts best?

Monterey Jack and cheddar melt smoothly and complement the flavors.

Can I make this dairy-free?

Use dairy-free cheese and coconut milk–based cream soup alternatives.

Will the cranberry sauce make the dish too sweet?

Only if you use a lot; a small amount adds balance.

Can I freeze the enchiladas before baking?

Yes, freeze the assembled dish tightly wrapped.

How can I prevent soggy enchiladas?

Avoid over-thinning the sauce and do not overstuff the tortillas.

Conclusion

Thanksgiving Enchiladas offer a deliciously creative way to reinvent holiday leftovers, turning familiar flavors into a warm, hearty dish with irresistible comfort. The creamy sauce, savory filling, and soft tortillas create a satisfying meal that feels fresh yet nostalgic. Whether you follow the classic version or explore the many variations, this recipe brings flexibility and flavor to your post-holiday cooking. Enjoy the convenience, the coziness, and the joy of turning leftovers into something truly special.

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