why make this recipe
Thanksgiving Enchiladas are a fantastic way to combine the flavors of the holiday with the fun of Mexican cuisine. This dish is a creative twist on traditional Thanksgiving leftovers, turning turkey and cranberry sauce into a warm, cheesy delight. It’s perfect for gatherings, bringing families together over comfort food that’s both unique and delicious.
how to make Thanksgiving Enchiladas
Ingredients:
- 2 cups shredded turkey
- 1 cup cranberry sauce
- 1 cup cream cheese
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 8 flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded turkey, cranberry sauce, cream cheese, cumin, and onion powder until well combined.
- Take a tortilla and fill it with the turkey mixture. Roll it up tightly and place it seam-side down in a baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
how to serve Thanksgiving Enchiladas
Serve Thanksgiving Enchiladas hot from the oven, garnished with fresh cilantro. Pair them with a side salad or some rice for a complete meal. They are perfect for family dinners and special occasions, making your Thanksgiving memorable with a tasty twist.
how to store Thanksgiving Enchiladas
To store leftovers, let the enchiladas cool down to room temperature. Then, cover them tightly with plastic wrap or aluminum foil, or place them in an airtight container. They can be kept in the refrigerator for up to three days. For longer storage, you can freeze them for up to three months.
tips to make Thanksgiving Enchiladas
- If you have more leftover Thanksgiving ingredients, feel free to add them to the filling, such as stuffing or veggies.
- Make sure to spread a little enchilada sauce on the bottom of the baking dish to prevent sticking.
- For a spicier kick, add some chopped jalapeños or a sprinkle of chili powder to the filling.
variation
You can easily make vegetarian Thanksgiving Enchiladas by using black beans or additional vegetables like bell peppers and corn instead of turkey. Just keep the cranberry sauce and cream cheese for that holiday flavor!
FAQs
Can I use chicken instead of turkey?
Yes, shredded chicken works great as a substitute for turkey.
Can I make these in advance?
Absolutely! You can assemble the enchiladas ahead of time and store them in the fridge before baking. Just add a few extra minutes to baking time if they are cold.
What if I don’t have cream cheese?
You can use sour cream or a plant-based cream cheese alternative if you prefer a different flavor or need a dairy-free option.
Thanksgiving Enchiladas
Ingredients
Filling
- 2 cups shredded turkey
- 1 cup cranberry sauce
- 1 cup cream cheese
- 1 teaspoon cumin
- 1 teaspoon onion powder
Wrap
- 8 pieces flour tortillas
Topping
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded turkey, cranberry sauce, cream cheese, cumin, and onion powder until well combined.
- Take a tortilla and fill it with the turkey mixture. Roll it up tightly and place it seam-side down in a baking dish.
- Repeat with the remaining tortillas and filling.
Baking
- Pour the enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.