Best 4 Thanksgiving Leftover Enchiladas Recipe By Tasty Recipes

Thanksgiving leftover enchiladas are a creative and delicious way to use up your holiday leftovers. This dish combines the flavors of traditional enchiladas with the classic Thanksgiving meal, creating a unique and satisfying dish. The enchiladas are filled with a mixture of turkey, stuffing, mashed potatoes, and gravy, all wrapped in a warm tortilla and topped with melted cheese. Other variations of the recipe include adding cranberry sauce, corn, or black beans to the filling, or using different types of cheese, such as cheddar or pepper jack. Whether you're looking for a quick and easy weeknight meal or a fun and festive dish to serve at your next party, Thanksgiving leftover enchiladas are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

THANKSGIVING LEFTOVERS ENCHILADA PIE

Thanksgiving Leftovers Enchilada Pie image

This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it's surprisingly delicious. It's easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)

Provided by Margaux Laskey

Categories dinner, easy, lunch, burritos and nachos, casseroles, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)
¼ cup chopped onion
½ teaspoon cumin
2 cups leftover cooked turkey, shredded
Kosher salt and fresh ground pepper
8 5 ½-inch soft corn tortillas
1 (10-ounce) can red enchilada sauce
2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)
1 ½ cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack
1/2 cup (4 ounces) Velveeta cheese, cut into ½-inch cubes

Steps:

Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It's O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 800 milligrams, Sugar 6 grams, TransFat 1 gram

THANKSGIVING LEFTOVER "ENCHILADAS" RECIPE BY TASTY

Thanksgiving Leftover

Here's what you need: turkey, tortilla, mashed potato, stuffing, squash, green bean, corn, cranberry sauce, gravy, shredded monterey jack cheese, fresh parsley

Provided by Julie Klink

Categories Dinner

Yield 8 servings

Number Of Ingredients 11

Ingredients

turkey, shredded
tortilla
mashed potato
stuffing
squash, cooked
green bean, cooked
corn, cooked
1 cup cranberry sauce
2 cups gravy
2 cups shredded monterey jack cheese
fresh parsley, chopped, to serve

Steps:

Preheat oven to 350˚F (180˚C).
Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
Once your baking dish is filled with "enchiladas" pour the gravy over the top. Sprinkle the monterey jack over the "enchiladas."
Bake for 30 minutes until golden and bubbling.
Sprinkle parsley over the "enchiladas." Serve immediately.
Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, Sugar 9 grams

THANKSGIVING LEFTOVERS POCKETS RECIPE BY TASTY

Thanksgiving Leftovers Pockets Recipe by Tasty image

Here's what you need: mashed potato, turkey, corn, egg, water, vegetable oil, empanada wrappers

Provided by Steph Cozza

Categories Dinner

Yield 10 servings

Number Of Ingredients 7

Ingredients

3 cups mashed potato
1 cup turkey, shredded
1 cup corn
1 egg
1 tablespoon water
2 tablespoons vegetable oil
10 empanada wrappers

Steps:

Combine mashed potatoes, shredded turkey, and corn in a medium-sized bowl.
Whisk together the egg and water for the egg wash.
Lay out empanada wrappers on a lightly floured surface. Brush egg wash over surface of wrappers.
Scoop two tablespoons of the mashed potato mixture into the center of each wrapper.
Fold each wrapper in half and press the edges together so it is sealed.
Add 2 tablespoons of vegetable oil to a skillet on medium heat.
Cook pierogi for 1-2 minutes on both sides.
Serve with gravy and cranberry sauce. Yum!
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 74 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, Sugar 3 grams

LEFTOVER TURKEY - ENCHILADAS

Leftover Turkey - Enchiladas image

What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.

Provided by Chuck_Roast

Categories Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 cups leftover cooked dark turkey meat, shredded
1/2 cup onion, finely diced (to taste)
4 -5 garlic cloves, fresh minced (to taste)
3 cups enchilada sauce, divided (recipezaar Texas Red Enchilada Sauce)
1 tablespoon chili powder
2 teaspoons ground cumin
2 -3 jalapeno peppers, chopped fine (optional)
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced (optional)
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (8 ounce) package cream cheese (any type will work)
8 -10 small flour tortillas, warmed (smaller size 6-8-inch)
1 (14 1/2 ounce) can diced tomatoes, undrained and diced
1 cup cheddar cheese, shredded (more if desired)
1 tablespoon olive oil

Steps:

Preheat oven to 350.
Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
Add Tomatoes, seasonings, Stir to combine.
Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
Pour remaining Enchilada sauce over the top of the tortillas.
Sprinkle cheese over the top.
Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.

Tips:

For the best flavor, use leftover turkey that has been seasoned well. If your turkey was not seasoned, you can add some salt, pepper, garlic powder, and onion powder to the enchiladas.
To make the enchiladas more flavorful, you can also add some chopped onions, peppers, or corn to the filling.
If you don't have any leftover cranberry sauce, you can use another type of fruit sauce, such as apple sauce or peach sauce.
To make the enchiladas more cheesy, you can add some extra cheese to the filling or top the enchiladas with cheese before baking.
If you are short on time, you can use store-bought enchilada sauce instead of making your own.

Conclusion:

Thanksgiving leftover enchiladas are a delicious and easy way to use up your leftover turkey and other Thanksgiving dishes. They are perfect for a quick and easy meal that the whole family will enjoy. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that is perfect for a weeknight dinner or a casual weekend lunch. So next time you have some leftover turkey, don't be afraid to experiment and try something new. You might just be surprised at how delicious enchiladas can be!