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Turkey cranchiladas

Thanksgiving leftovers meet Mexican cuisine with this fun enchilada recipe.

 Turkey cranchiladas

Sick of leftover turkey sandwiches? We’re doing something different with this year’s Thanksgiving leftovers; enchiladas! These have all the cheesy goodness of your favorite Mexican dish with the flavors of Thanksgiving stuffed inside.

Turkey cranchiladas recipe

Serves 4


  • 2 cups leftover turkey, shredded
  • 1 can black beans, rinsed and drained
  • 1/2 cup salsa
  • 3/4 cup sour cream, divided
  • 1 cup leftover cranberry sauce, divided
  • 1 cup grated white cheddar, divided
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 4 tortillas


  1. Preheat the oven to 350 degrees F.
  2. Combine turkey, black beans, salsa, 1/2 cup of the sour cream, 1/2 cup of the cranberry sauce, 1/2 cup of the cheddar, green onions, cilantro, coriander, smoked paprika and salt and pepper in a large bowl and mix together.
  3. Spoon about 1/2-3/4 cup of the mixture onto a tortilla, roll up and place in a baking dish seam side down.
  4. Repeat with remaining tortillas.
  5. In a small bowl, combine the remaining sour cream and cranberry sauce.
  6. Pour the mixture on top of the enchiladas.
  7. Cover with foil and bake for 30 minutes.
  8. Remove the foil, sprinkle the remaining cheddar on top and bake for another 3-5 minutes until the cheese is melted.
  9. Remove the enchiladas from the oven, garnish with cilantro and/or green onions and serve.

More enchilada recipes

Chicken and avocado enchiladas for two
Green chile chicken enchiladas

Half-hour enchiladas

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