Thanksgiving Enchiladas Recipe

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Cozy Thanksgiving Enchiladas Recipe, Made Simple

There’s something so comforting about turning Thanksgiving leftovers into a brand-new, delicious dish that still feels special. This Thanksgiving Enchiladas Recipe brings that magic together—combining turkey, stuffing, and cranberry sauce inside soft tortillas, all smothered in rich gravy and gooey cheese. It’s the kind of dinner that warms you from the inside out, perfect for a relaxed weekend or a casual holiday meal.

I love how this recipe makes use of all the best flavors from your holiday spread, but in a fresh, easy-to-make way. You’ll find the texture contrasts—crispy edges, tender turkey, and smooth gravy—really hit the comfort food spot. Plus, it’s forgiving, so you can tailor it to whatever leftovers you have on hand.

Once you get started, it becomes clear why this Thanksgiving Enchiladas Recipe is such a crowd-pleaser—family and friends will be asking for seconds in no time.

Ingredient Lowdown

• Flour tortillas (6, 10-inch): Soft, flexible wraps that hold all those delicious fillings together without drying out.
• Turkey gravy (3 cups, heated, divided): Acts as the luscious sauce, keeping enchiladas moist and full of savory depth. Use your favorite homemade or quality store-bought.
• Cooked turkey (1.5 pounds): The hearty star of the dish—white, dark, or mixed, chopped or shredded works great. Leftovers are perfect here.
• Stuffing (1 pound): Adds a savory, herbaceous texture contrast inside the tortilla, making this truly feel like Thanksgiving inside and out.
• Whole berry cranberry sauce (6 tablespoons, plus more for serving): The subtle sweetness and tartness balance richness beautifully and add pops of fruity brightness.
• Fresh sage (1/4 cup, chopped finely): Herbaceous warmth that brings that classic Thanksgiving aroma to the dish; dried sage works at half the quantity.
• Shredded mozzarella cheese (8 ounces): Melts smoothly and browns to a lightly crisp, golden finish that’s irresistible.

Set Up for Success

Before diving in, gather and prep all your ingredients so assembling these Thanksgiving Enchiladas Recipe is seamless. Preheat your oven to a steady 350°F—this ensures a nice, even bake that melts the cheese just right without drying out those tortillas. Give your 9×13-inch casserole pan a light spray with cooking spray to prevent sticking and keep cleanup easy.

Step-by-Step: Thanksgiving Enchiladas Recipe

1. Preheat your oven to 350°F and lightly grease your 9×13-inch pan with cooking spray to prevent sticking. This small step keeps cleanup easy and the enchiladas intact.
2. Ladle one cup of your warmed turkey gravy onto the bottom of the baking dish. This creates a cozy, flavorful base that keeps the tortillas moist as they bake.
3. Lay out all six tortillas on a clean surface. Divide your leftover turkey, stuffing, and whole berry cranberry sauce evenly among them, piling the fillings in a neat line down the center of each tortilla.
4. Sprinkle chopped fresh sage over each tortilla’s filling. The fragrant herb adds a subtle earthy note that elevates every bite.
5. Roll each tortilla tightly from one edge to the other, sealing the filling inside. Lay them seam-side down in the prepared pan. This helps keep everything snug and prevents them from unrolling during baking.
6. Pour the remaining two cups of heated turkey gravy gently over the rolled tortillas. You’ll hear that satisfying pour that hints at all the richness to come.
7. Sprinkle shredded mozzarella cheese evenly on top, letting those golden, gooey edges form during baking.
8. Bake uncovered for 30 minutes, until the sauce is bubbling and the cheese is melted and nicely golden. Then, pop the dish under the broiler for just a minute or two to add a perfect toasty finish on the cheese.
9. Serve warm with extra cranberry sauce on the side. The tartness balances the richness beautifully and brightens each bite.

Flavor Twists for Thanksgiving Enchiladas Recipe

• Add a handful of sautéed mushrooms or caramelized onions for earthy depth.
• Use a sharp cheddar or Monterey Jack blend instead of mozzarella for a tangier melt.
• Mix in a splash of smoked paprika or chipotle powder in the gravy for a subtle smoky heat.
• Try swapping cranberry sauce with a tangy pomegranate molasses drizzle for a fresh twist.
• Incorporate chopped pecans or walnuts into the stuffing for extra crunch.
• Top with fresh parsley or thyme just before serving for vibrant herb freshness.

Storage & Make-Ahead Tips

• Refrigerate leftovers in an airtight container for up to 3 days—reheat gently in the oven or microwave, covered, to keep moist.
• Freeze uncooked enchiladas: Assemble in your pan, cover tightly with foil, and freeze for up to 2 months. Bake straight from frozen, adding extra minutes to baking time.
• Make components ahead: Prep the fillings and shred the cheese a day ahead to cut down active cooking time.
• Reheat tips: Add a splash of turkey gravy or a pat of butter when reheating to restore that toasty, buttery comfort.

Thanksgiving Enchiladas Recipe FAQs

• Can I use corn tortillas instead of flour? You can, but flour tortillas hold up better to stuffing and gravy without tearing. If using corn, gently warm them first to make rolling easier.
• What if I don’t have leftover stuffing? No worries! Dress it up with stovetop stuffing, seasoned breadcrumbs, or quinoa mixed with herbs.
• Can I make this vegetarian? Absolutely. Swap turkey for roasted veggies or beans, and use vegetable gravy for that same cozy feel.
• How spicy is this recipe? It’s mild and comforting by nature. You can add chili flakes or hot sauce to taste for a little kick.
• Is the cranberry sauce necessary inside the filling? It adds sweetness and moisture that balance savory layers, but if you’re not a fan, you can serve it on the side instead.

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