Thanksgiving Leftover Enchiladas
Thanksgiving leftovers are only enjoyable for so long when you eat the same meal for about every meal, for several days. So I always try to come up with creative ways to use my leftovers while giving them new life.
Last year I made an enchilada casserole and really enjoyed it so this year I set off to make regular enchiladas.
These enchiladas use corn tortillas because I wanted to make them gluten-free, but I also thought the corn flavor was fitting for Thanksgiving enchiladas.
Inside the tortillas we hav leftover shredded turkey, onion, pinto beans, gouda cheese, cheddar cheese and a cranberry enchilada sauce made with leftover cranberry sauce.
Topped with more sauce and cheese, we’ll bake this baby and enjoy topped with avocado, cilantro, fresh cranberries and a squeeze of lime. YUM!
I’m posting this a bit too late for this recipe to be useful for anyone, but I’ll make sure to share it again for next year.
Makes 10 Enchiladas
Ingredients
Olive oil
1/2 yellow onion, chopped
10 oz pinto beans
19oz can enchilada sauce
1 c leftover whole cranberry sauce
1 T chipotle seasoning (see notes)
2 c gouda cheese
1 c sharp cheddar cheese
3 c shredded leftover turkey
10 corn tortillas
avocado, cilantro, limes, fresh cranberries, hot sauce (optional toppings)
Directions
Preheat oven to 375F.
In a medium sized skillet on medium heat cook your onion and beans in a drizzle of olive oil. Transfer to a large bowl.
In the same skillet add the enchilada sauce, whole cranberry sauce and chipotle seasoning. Bring to a simmer and cook for 3 minutes. Transfer 1/2 the mixture to the bowl and set the other half to the side.
Add 1/2 the cheese and turkey to the bowl and mix everything together.
Line the bottom of your baking dish with enchilada sauce. Microwave your corn tortillas for 30 seconds and then stuff and roll your enchiladas, placing them into your dish. Top with the remaining sauce and cheese.
Cook for 30 minutes and serve topped with avocado, cilantro and fresh cranberries.
Notes
Gluten-free: This recipe is gluten-free if you use corn tortillas as I did.
Dairy-free: This recipe can be dairy-free if you use a dairy-free cheese substitute.
Pinto Beans: You can also you black beans if you prefer.
Whole Cranberry Sauce: You can always make this recipe without the cranberry sauce. If so, put half of whatever you have in the filling and leave the other half for the bottom of the pan and topping the enchiladas.
Chipotle Seasoning: I used Rib Rack Sugar Free Chipotle Seasoning, but if you don’t have some type of chipotle seasoning, you can substitute with 1 t chipotle powder, 1 t paprika, 1/2 t onion powder, 1/2 t garlic powder.
Corn Tortillas: I used corn tortillas as a gluten-free option and I thought the corn flavor would work for the Thanksgiving theme. However feel free to use the traditional flour corn tortilla if you prefer.