Reinvent your Thanksgiving dinner with these easy leftover turkey enchiladas featuring turkey, pumpkin puree, and cranberry sauce. They're also delicious any time of year for a comforting dish with a bit of Thanksgiving inspiration.
- 1 medium onion
- 2 cloves garlic
- about 5 leaves sage
- 1 tablespoon ginger
- 2 tablespoons chopped peppers in Adobo sauce
- 2 tablespoons olive oil
- 1 cup turkey/chicken/vegetable broth
- 2 cups pumpkin puree
- 1/2 cup cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 cups cooked turkey meat
- 1 cup cranberry sauce
- 2 cups shredded cheese, such as Cheddar
- 12 6-inch corn tortillas
- 1/4 cup chopped parsley
Preheat the oven to 350 degrees F.
Prep the ingredients by chopping the onion, garlic, ginger, sage, and peppers.
In a bowl, stir together the turkey, cranberry sauce, and 1 cup of cheese to combine. Set aside.
Heat the olive oil over medium-high heat in a pan. Add the onion, garlic, ginger, sage, and peppers and saute until the onions are tender, about 10 minutes. Pour in the broth and pumpkin puree and simmer, stirring often, over low heat until a sauce-like consistency has formed. Then stir in the cream, cinnamon, nutmeg, salt, and pepper and turn off the heat.
Spread a ladle full of the pumpkin sauce across the bottom of a large baking dish. Divide the filling among 12 corn tortillas then roll them up as tight as you can. Place them seam side down in the baking dish on top of the sauce.
Spoon the remaining sauce over the enchiladas in the baking dish. Top with the remaining cheese and bake in the preheated oven for about 30 minutes or until heated through and the cheese is melted. Serve warm topped with the parsley.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Keywords: turkey enchiladas, enchiladas, pumpkin, cranberry sauce, leftovers, thanksgiving