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Thankschiladas (Thanksgiving Leftover Turkey Enchiladas)

Thankschiladas (Thanksgiving Leftover Turkey Enchiladas)

Thankschiladas |

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.

Thankschiladas |

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 |

Thankschiladas (Thanksgiving Leftover Turkey Enchiladas)

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


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




  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.


Adapted from Cinnamon Freud’s Thanksiladas

Thankschiladas |

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?

Thankschiladas: Teaspoon of Spice | The Secret Recipe Club

Tuesday 26th of November 2013

[…] Check out the recipe for Thankschiladas. […]


Friday 22nd of November 2013

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.

EA Stewart

Wednesday 20th of November 2013

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!!

Christine @ Christine's Kitchen Chronicles

Tuesday 19th of November 2013

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!

Deanna Segrave-Daly

Tuesday 19th of November 2013

Turkey Cranchiladas - love that title!


Tuesday 19th of November 2013

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!!

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