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.
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Thankschiladas (Thanksgiving Leftover Turkey Enchiladas)
- Yield: 4 - 6 servings. 1x
Description
Give your Thanksgiving leftovers a Tex-Mex twist with these yummy enchiladas stuffed with turkey, cranberry sauce, rice stuffing and pepper jack cheese.
Ingredients
- 1 cup cranberry sauce (I used Ginger Cranberry Sauce)
- ½ 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
Instructions
- Preheat oven to 350 degrees Fahrenheit. Coat a 9x13-inch baking dish with cooking spray.
- 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.
- Into the same large bowl, add turkey, rice, cumin, scallions and ½ cup cheese to the cranberry yogurt; mix well.
- Stuff each tortilla with about 3 tablespoons of the mixture, wrap tightly and place seam side down in baking dish.
- Spread remaining cranberry yogurt mixture over top tortillas. Cover with foil and bake for 40 minutes.
- Remove from oven, sprinkle with remaining ½ 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?
What a FABULOUS SRC pick and such a handy recipe for this time of the year too! Karen
The second I saw them and realized Group C was posting a week before Thanksgiving - I knew I had to make them 🙂
What a great choice - and what a great idea! So different from the usual boring leftover staples.
I know, I usually just do the turkey, stuffing, cranberry sandwich but can't wait to make these again next week 🙂
These look delicious! What a great way to use up all that leftover turkey and cranberry sauce!
these look really amazing!
This is such a fun recipe, and it looks so tasty. Thanks for sharing with SRC.
So glad you liked these! They are one of my favorite recipes since I am a huge Thanksgiving-food lover
Me too! And I love that you originally posted this at the end of August. I really have to cook turkey, stuffing and cranberry sauce more than once a year because I love Thanksgiving food so much.
Looks and sounds incredibly tasty! Glad to be part of SRC group C with you! (PS - just got home from work and wish this was baking in my oven right now)
So glad to have gotten to know your blog through SRC - love your recipes and posts!
I'm with you! The leftovers are definitely better than some parts of the actual meal! So let's start eating them now, shall we? Love these enchiladas!!
Oh yum! I've made a similar recipe called Turkey Cranchiladas before and it was so good I decided I couldn't just make it once a year with Thanksgiving leftovers. I bet this one is great, too!
Thank you for the kind words about my photos and for sharing that lovely parfait recipe. Keep up the fantastic work and look forward to following your blog!
Turkey Cranchiladas - love that title!
Seeing as I never host Thanksgiving, I rarely have any leftovers (Christmas leftover roast beer is a other story altogether though :-), but I think I might have to roast my own turkey, just so I can make these yummy enchiladas!!
What a great way to use leftover turkey. Not that we have much, but one year..... I wonder how this would be with a FRIED turkey.