Leftover Thanksgiving Enchiladas Recipe
Leftover 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!
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 Tortilla (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
Instructions
- 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.
Nutrition
Calories: 863kcalCarbohydrates: 171gProtein: 39gFat: 26gSaturated Fat: 4gSodium: 38mgFiber: 12gSugar: 36g
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