Thanksgiving leftovers meet Mexican cuisine with this fun enchilada recipe.
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
- 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
- Preheat the oven to 350 degrees F.
- 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.
- Spoon about 1/2-3/4 cup of the mixture onto a tortilla, roll up and place in a baking dish seam side down.
- Repeat with remaining tortillas.
- In a small bowl, combine the remaining sour cream and cranberry sauce.
- Pour the mixture on top of the enchiladas.
- Cover with foil and bake for 30 minutes.
- Remove the foil, sprinkle the remaining cheddar on top and bake for another 3-5 minutes until the cheese is melted.
- Remove the enchiladas from the oven, garnish with cilantro and/or green onions and serve.