Thankschiladas (Thanksgiving Leftover Turkey Enchiladas)

I know, I know. It’s not even Thanksgiving yet and I’m already talking about the leftovers. But I know I’m not alone in this camp – I think Thanksgiving leftovers are just as good (dare I say better?) as the actual meal. So, in my book, it’s not too soon to start pinning those creative ideas for turkey, cranberry sauce, stuffing and sweet potatoes.

When I was assigned Karen @ Cinnamon Freud for this month’s Secret Recipe Club and I saw her Thanksiladas under her Turkey category, I knew the Thanksgiving meets Tex-Mex recipe was THE ONE to make this month. But I still had a grand old time cruising through her blog, keeping a list of more recipes that I plan to make: Pretzel Rolls, Roasted Pear & Cabbage Salad, and Crunchy Peanut Butter Sweet Potatoes (a post that includes many more Thanksgiving leftover ideas!)

Not to mention, I’m totally digging Karen’s description about her blog: “My cooking style is fresh, mostly healthy but occasionally indulgent” because it’s pretty much in sync with what Serena and I try to do here.

But back to our Thankschiladas – besides changing the name just slightly, I made a few more tweaks to the original recipe: I used a bit less cranberry sauce (using my Ginger Cranberry Sauce) and mixed it with Greek yogurt to make it more spreadable. I also threw in some my leftover Wild Rice Stuffing with Dried Cherries & Pecans.

Thankschiladas (Thanksgiving Leftover Turkey Enchiladas)

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• Author: by Deanna Segrave-Daly, RD
• Yield: 4 - 6 servings. 1x

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Description

Give your Thanksgiving leftovers a Tex-Mex twist with these yummy enchiladas stuffed with turkey, cranberry sauce, rice stuffing and pepper jack cheese.

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Ingredients

Scale 1x2x3x

• 1 cup cranberry sauce (I used Ginger Cranberry Sauce)
• 1/2 cup nonfat Greek yogurt
• 2 cups cubed or shredded cooked turkey
• 1 cup rice stuffing (I used Wild Rice Stuffing with Dried Cherries & Pecans)
• 1 teaspoon cumin
• 4 scallions, chopped
• 1 cup shredded Pepper Jack cheese
• 14 corn tortillas

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Instructions

1. Preheat oven to 350 degrees Fahrenheit. Coat a 9×13-inch baking dish with cooking spray.
2. In a large bowl, mix together cranberry sauce and yogurt. Scoop half of the mixture into a small bowl and save to use to top enchiladas.
3. Into the same large bowl, add turkey, rice, cumin, scallions and 1/2 cup cheese to the cranberry yogurt; mix well.
4. Stuff each tortilla with about 3 tablespoons of the mixture, wrap tightly and place seam side down in baking dish.
5. Spread remaining cranberry yogurt mixture over top tortillas. Cover with foil and bake for 40 minutes.
6. Remove from oven, sprinkle with remaining 1/2 cup cheese and bake, uncovered, for another 5 minutes or until cheese is melted.

Notes

Adapted from Cinnamon Freud’s Thanksiladas

Now I’m itching to try these burrito- or nacho- style too. I think I’m going to need to make an additional Thanksgiving dinner just to have more leftovers!

What’s your opinion on Thanksgiving leftovers? What’s your favorite way to use up turkey day leftovers?