Transforming your holiday leftovers into something truly spectacular is a culinary art, and nothing does it quite like this incredible Leftover Turkey Enchiladas with Savory Gravy & Cranberry Sauce Recipe. Forget dry, repetitive turkey sandwiches. This dish takes the familiar flavors of your festive feast and reimagines them in a vibrant, comforting, and utterly delicious Mexican-inspired masterpiece. It is the ultimate way to savor every last bit of that succulent roasted turkey, rich gravy, and tangy cranberry sauce, creating an unexpected fusion that will become a new post-holiday tradition. Get ready to delight your taste buds and impress your family with a meal that is both innovative and deeply satisfying, proving that leftovers can be even better the second time around.
Introduction
The holiday season often leaves us with an abundance of delicious food, particularly that wonderfully roasted turkey, its savory gravy, and the sweet-tart cranberry sauce. While we all love a classic holiday plate, there comes a point where creativity is called for to prevent food waste and reignite excitement at the dinner table. This is where our Leftover Turkey Enchiladas with Savory Gravy & Cranberry Sauce Recipe truly shines. It is a brilliant, inventive solution that marries the beloved flavors of Thanksgiving or Christmas with the comforting embrace of Mexican-inspired cuisine.
Imagine tender, shredded turkey, combined with a creamy, cheesy filling, all rolled into soft tortillas and bathed in a rich, savory gravy. But here is the secret ingredient that elevates this dish from great to unforgettable: a surprising drizzle of cranberry sauce, adding a bright, tangy counterpoint that cuts through the richness beautifully. This recipe is not just about using up leftovers. It is about crafting a new, exciting meal that is packed with flavor, easy to assemble, and guaranteed to become a family favorite. It offers a wonderful blend of savory, sweet, and tangy notes, providing a unique culinary experience that is both familiar and exciting. Whether you are seeking a comforting weeknight dinner or a creative way to extend the holiday spirit, these enchiladas are the perfect answer. Prepare to turn your post-feast dilemma into a delicious triumph with this inspiring recipe.
Ingredients
Creating these marvelous Leftover Turkey Enchiladas involves a few key components, all designed to make the most of your holiday remnants while introducing fresh flavors. The beauty of this recipe lies in its ability to transform everyday leftovers into something extraordinary with minimal effort.
For the Turkey Enchiladas:
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups cooked turkey, shredded or diced (from your holiday feast)
- 1 cup chicken broth or turkey broth
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk (any type)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional, for a hint of warmth)
- Salt and freshly ground black pepper, to taste
- 10-12 corn or flour tortillas (6-inch or 8-inch, depending on preference)
- 2 cups shredded Monterey Jack cheese, Colby Jack cheese, or a Mexican blend
- 1/2 cup fresh cilantro, chopped (for garnish, optional)
For the Savory Gravy (if not using leftover gravy):
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups turkey broth or chicken broth
- 1/4 teaspoon poultry seasoning (optional)
- Salt and freshly ground black pepper, to taste
For the Cranberry Sauce Drizzle (if not using leftover cranberry sauce):
- 1 cup fresh or frozen cranberries
- 1/2 cup water
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon orange zest (optional, for extra brightness)
Step-by-step Instructions
Making these Leftover Turkey Enchiladas with Savory Gravy & Cranberry Sauce is a straightforward process that yields incredibly flavorful results. Follow these steps for a perfect dish every time.
Prepare the Turkey Filling
- Preheat Oven and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13-inch baking dish.
- Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine Filling Ingredients: Add the shredded cooked turkey to the skillet. Stir in the chicken or turkey broth, sour cream or Greek yogurt, and milk. Mix well.
- Season the Filling: Stir in the ground cumin and chili powder (if using). Season generously with salt and freshly ground black pepper to taste. Let the mixture simmer gently for 5-7 minutes, allowing the flavors to meld and the liquid to slightly reduce, creating a creamy consistency. Remove from heat.
Assemble the Enchiladas
- Warm Tortillas: Warming tortillas makes them pliable and prevents tearing. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them in a dry skillet over medium heat for about 15-20 seconds per side.
- Fill and Roll: Lay a warm tortilla flat. Spoon about 1/4 to 1/3 cup of the turkey filling down the center. Sprinkle a small amount of shredded cheese over the filling (about 1 tablespoon per enchilada). Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat: Continue filling and rolling the remaining tortillas, arranging them snugly in a single layer in the baking dish.
Prepare the Savory Gravy (if needed)
Note: If you have leftover gravy, simply warm it gently on the stovetop or in the microwave until pourable.
- Melt Butter: In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Make a Roux: Whisk in 2 tablespoons of all-purpose flour. Cook, stirring constantly, for 1-2 minutes until a thick paste (roux) forms and turns a light golden color.
- Add Broth: Gradually whisk in 2 cups of turkey or chicken broth, a little at a time, to prevent lumps. Continue whisking until the gravy is smooth.
- Simmer and Season: Bring the gravy to a gentle simmer, stirring occasionally, until it thickens to your desired consistency (about 5-7 minutes). Stir in poultry seasoning if using. Season with salt and freshly ground black pepper to taste. Keep warm.
Part 4: Prepare the Cranberry Sauce Drizzle (if needed)
Note: If you have leftover cranberry sauce, simply warm it gently if it is too thick, or thin it with a tablespoon of water if desired for drizzling consistency.
- Combine Ingredients: In a small saucepan, combine 1 cup of fresh or frozen cranberries, 1/2 cup of water, and 1/4 cup of granulated sugar.
- Simmer and Thicken: Bring the mixture to a simmer over medium heat, stirring occasionally. The cranberries will begin to burst. Continue to cook for 8-10 minutes, or until the sauce thickens to a consistency suitable for drizzling.
- Flavor (Optional): Remove from heat. Stir in orange zest if desired. Taste and adjust sugar if needed. Set aside.
Part 5: Bake the Enchiladas
- Cover with Gravy: Pour the warm savory gravy evenly over the rolled enchiladas in the baking dish, making sure they are well-covered.
- Add Cheese: Sprinkle the remaining shredded cheese (about 1.5 cups) over the gravy-covered enchiladas.
- Bake: Bake for 20-25 minutes, or until the enchiladas are heated through, the cheese is melted and bubbly, and the edges of the tortillas are slightly golden.
- Rest and Serve: Remove from the oven and let the enchiladas rest for 5 minutes before serving. This allows the sauce to set slightly.
- Garnish and Drizzle: Garnish with fresh chopped cilantro, if desired. Just before serving, drizzle the warm cranberry sauce over the individual enchiladas or across the entire dish for a beautiful and flavorful finish. Enjoy your unique and delicious Leftover Turkey Enchiladas with Savory Gravy & Cranberry Sauce!
Variations
This Leftover Turkey Enchiladas with Savory Gravy & Cranberry Sauce Recipe is wonderfully adaptable. Feel free to experiment with these variations to suit your taste, available ingredients, or dietary needs.
- Cheese Choices: While Monterey Jack or a Mexican blend works beautifully, you can also use cheddar cheese, a blend of mozzarella and provolone, or even a smoked gouda for a deeper flavor profile. A sprinkle of cotija cheese after baking adds a salty, authentic touch.
- Vegetable Boost: Sneak in extra vegetables by adding finely diced bell peppers, sautéed mushrooms, spinach, or corn to the turkey filling. This boosts nutrition and adds texture.
- Spice Level: For those who enjoy more heat, increase the chili powder in the filling or add a pinch of cayenne pepper. A dash of your favorite hot sauce or a few diced jalapeños (seeded for less heat) can also be mixed into the turkey filling.
- Different Meats: No leftover turkey? This recipe works equally well with leftover shredded chicken, roasted pork, or even ground beef. Adjust cooking times if using raw meat to ensure it is fully cooked before assembling.
- Creamier Sauce: For an extra creamy sauce, you can add 1/4 cup of cream cheese or a little extra sour cream to your gravy while it simmers.
- Gluten-Free Option: This recipe is easily made gluten-free by ensuring you use certified gluten-free corn tortillas and a gluten-free all-purpose flour for the gravy (if making from scratch). Always check ingredient labels for hidden gluten.
- Vegetarian Enchiladas: To make this vegetarian, replace the turkey with shredded jackfruit, crumbled plant-based meat substitute, or a hearty mix of roasted sweet potatoes and black beans. Use vegetable broth instead of turkey or chicken broth for the gravy.
- Cranberry Sauce Twist: Experiment with your cranberry sauce. Add a pinch of cinnamon or nutmeg for a warmer spice, or a splash of orange liqueur for an adult twist. You can also mix in some finely chopped pecans or walnuts for texture.
- Enchilada Sauce Alternative: If you are not a fan of gravy on enchiladas, you can use your favorite red or green enchilada sauce from a can or homemade. The cranberry drizzle will still provide a fantastic contrast.
Tips
To ensure your Leftover Turkey Enchiladas with Savory Gravy & Cranberry Sauce turn out perfect every time, consider these helpful tips.
- Shredding Turkey: For the best texture, shred your leftover turkey while it is still slightly warm. If it is cold, it can be a bit tougher to shred. You can also use two forks or even a stand mixer with a paddle attachment for larger quantities.
- Warming Tortillas is Key: Do not skip warming your tortillas. Cold tortillas tend to crack and break when rolled, making assembly difficult. Warming them makes them pliable and easy to work with.
- Preventing Soggy Enchiladas: To avoid soggy enchiladas, ensure your filling is not overly wet. If it seems too loose, let it simmer a bit longer to reduce the liquid. Also, do not drench the tortillas in sauce before filling, as this can make them fall apart. Pouring the gravy over the assembled enchiladas just before baking is ideal.
- Flavorful Gravy: If using store-bought broth for your gravy, consider adding a bouillon cube or a teaspoon of “Better Than Bouillon” to enhance the turkey flavor. A dash of sage or thyme can also mimic traditional holiday gravy flavors.
- Make Ahead: You can assemble the enchiladas (without the gravy and cranberry sauce drizzle) and refrigerate them, covered, for up to 24 hours. When ready to bake, add the gravy and cheese, and bake as directed, potentially adding an extra 10-15 minutes to the baking time if starting from cold.
- Freezing Instructions: These enchiladas freeze well! Assemble them in a freezer-safe dish, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then add gravy and cheese and bake as directed. Alternatively, you can bake from frozen, but it will take significantly longer (around 60-90 minutes at 375F), covered for the first half, then uncovered.
- Balancing Sweet and Savory: The cranberry sauce is meant to be a drizzle, a bright accent, not a main sauce. Taste your cranberry sauce and adjust its sweetness if needed. A little goes a long way in providing that delightful tangy contrast.
- Cheese Distribution: For an even melt and golden
Leftover Turkey Enchiladas with Savory Gravy & Cranberry Sauce Recipe
These Leftover Turkey Enchiladas with Savory Gravy & Cranberry Sauce turn your holiday turkey into a cozy, cheesy baked dish. Tender turkey is folded into a creamy, lightly spiced sauce, rolled in tortillas, smothered with cheese, and baked until bubbly perfect served with warm gravy and a spoonful of cranberry sauce on the side.
- Total Time: 45
- Yield: 8 servings
Ingredients
- For the Turkey Enchiladas
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups cooked turkey, shredded or diced
- 1 cup chicken broth or turkey broth
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk (any type)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional)
- Salt and freshly ground black pepper, to taste
- 10–12 corn or flour tortillas (6-inch or 8-inch)
- 2 cups shredded Monterey Jack, Colby Jack, or Mexican blend cheese
- 1/2 cup fresh cilantro, chopped (optional, for garnish)
- To Serve (Optional)
- Leftover turkey or chicken gravy
- Leftover cranberry sauce
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (or similar) baking dish and set aside.
2. In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion and cook, stirring often, until softened and translucent, about 5–7 minutes.
3. Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant.
4. Add the shredded or diced turkey to the skillet and stir to combine with the onions and garlic.
5. Pour in the chicken or turkey broth, sour cream (or Greek yogurt), and milk. Stir well until the mixture is smooth and creamy.
6. Season the mixture with ground cumin, chili powder (if using), salt, and freshly ground black pepper. Simmer gently for 2–3 minutes, stirring often, until slightly thickened and heated through. Taste and adjust seasoning as needed.
7. Reduce the heat to low to keep the filling warm while you prepare the tortillas. If using corn tortillas, warm them briefly in a dry skillet or wrap in a damp paper towel and microwave for 20–30 seconds to make them pliable.
8. Spread a thin layer (about 1/2 cup) of the creamy turkey mixture over the bottom of the prepared baking dish to lightly coat it.
9. Working one tortilla at a time, spoon 2–3 tablespoons of the turkey filling down the center of the tortilla and sprinkle with a small pinch of shredded cheese.
10. Roll the tortilla up snugly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them in rows.
11. Once all the enchiladas are in the dish, pour or spoon any remaining turkey mixture evenly over the top. Sprinkle the remaining shredded cheese over everything.
12. Bake in the preheated oven for 18–22 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
13. Remove the enchiladas from the oven and let them rest for 5–10 minutes to set slightly.
14. Garnish with chopped fresh cilantro, if desired, and serve hot with warmed leftover gravy and cranberry sauce on the side for drizzling or dipping.
Notes
- You can use either corn or flour tortillas in this recipe. If using corn tortillas, be sure to warm them so they don’t crack when rolling.
- Adjust the spice level by increasing or omitting the chili powder. You can also add a pinch of smoked paprika or cayenne for more warmth.
- If your turkey mixture seems too thick, stir in a splash of extra broth or milk until it’s creamy and spoonable.
- This is a great way to use both light and dark turkey meat; a mix adds extra flavor.
- Leftover or store-bought gravy and cranberry sauce make perfect accompaniments—drizzle a bit of warm gravy over the enchiladas and add a spoonful of cranberry sauce on the side for a sweet-tart contrast.
- Prepare the enchiladas up to 1 day ahead, cover tightly, and refrigerate. Add 5–10 minutes to the baking time if baking straight from the fridge.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American