Leftover Thanksgiving Enchiladas Recipe
Meghan Yager | Cake 'n KnifeLeftover 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!
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.
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.
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.
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.
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.
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.
Bring on the leftovers!!
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Leftover Thanksgiving Enchiladas Recipe
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Ingredients
- 1 large Sweet Potato, peeled and diced
- 1 tablespoon Extra Virgin Olive Oil, plus 1 teaspoon, divided
- Salt and Pepper, to taste
- 1/2 Onion, diced
- 1 clove Garlic, minced
- 2/3 pound Cooked Leftover Turkey, chopped
- 1 15 oz can Black Beans, drained and rinsed
- 1 cup Dried Cranberries, or whole cranberries from leftover cranberry sauce
- 1 15 ounce can Red Enchilada Sauce
- 12 Flour Tortillas, (medium sized)
- 1/2 cup Shredded Mexican Cheese
- Fresh Cilantro, chopped, for garnish
- 1/2 cup Cranberry Sauce
- 1/3 cup Sour Cream
- 2 tablespoons Milk
- 1 Avocado, peeled and pitted
Directions
- 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 9x13-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.
Notes
- You can also use 2 cups leftover sweet potatoes, mashed or diced instead of roasting the sweet potato.
- For the enchilada sauce, I used medium heat, but you can use hot or mild.
Recommended
- Published:
- Author:
- Meghan Yager
- Cooking Method:
- Baked
- Cuisine:
- Tex Mex
- Category:
- Dinners
- Tags:
- Avocados, Tex Mex, Dinners, Thanksgiving, Family Meals and Snacks, Mexican, Sweet Potatoes, Turkey, Baked
- Related Recipes:
- Avocado Recipes, Tex Mex Recipes, Dinner Recipes, Thanksgiving Recipes, Family Meals and Snack Recipes, Mexican Recipes, Sweet Potato Recipes, Turkey Recipes, Baked Recipes
- Recipe Yields:
- 4 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Meghan Yager
Recipe Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Nutrition Facts
Amount Per Serving
