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Cranberry Turkey Enchiladas give your Thanksgiving leftovers a delicious second act! With only 15 minutes of prep, these craveworthy enchiladas have smoky-sweet cranberry sauce, savory turkey, and melty cheese, all baked together until golden and bubbly.
Try this next: Check out more leftover turkey recipes or try our Turkey Sliders next!
5 Things That Make or Break This Recipe
- Use shredded or chopped turkey, not sliced: Leftover turkey works best when it’s in bite-sized pieces that mix easily with the cranberry filling. Shred it with your hands or roughly chop it — either works great.
- Use whole-berry cranberry sauce: It blends better and adds more texture to the filling. Jellied versions can work, but benefit from 1–2 tablespoons of lime juice and 1–2 teaspoons of chipotle in adobo to cut the sweetness.
- Don’t over-sauce the bottom: Flour tortillas soak up moisture fast. Leaving the base dry keeps them from getting soggy.
- Warm the tortillas before rolling: Microwave wrapped in damp paper towels to keep them pliable. Cold tortillas crack and tear.
- Cover to bake, uncover to finish: Start with foil to heat everything evenly, then uncover for a golden, bubbling top.
RECIPE WALK-THROUGH
How To Make Cranberry Turkey Enchiladas
See the recipe card below for full, detailed instructions
This recipe comes together in three simple steps: mix the filling, roll the enchiladas, and bake. The whole process takes about 15 minutes of hands-on time, and the oven does the rest of the work!
Step 1: Prep your oven and dish.
Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
- Don’t be shy with the cooking spray. The last thing you want is for your enchiladas to stick!
Step 2: Make the filling.
In a large bowl, combine two heaping cups of shredded cooked turkey, half of a 16-oz can of whole cranberry sauce, ½ cup chunky salsa, 1 cup Monterey Jack cheese, ¼ cup sliced green onions, two tablespoons chopped cilantro, ½ teaspoon cumin, ½ teaspoon chili powder, one teaspoon kosher salt, and ¼ teaspoon black pepper.
- Feel free to play around a bit with the seasonings here. You can sub in taco seasoning or add some cayenne for an extra kick!
Step 3: Fill and roll.
Lay out eight flour tortillas. Spoon about ½ cup filling into each one. Roll tightly and place seam-side down in the baking dish.
- Don’t overfill your tortillas. It is better to roll a few extras than over-stuff them.
Step 4: Mix and pour the sauce.
In a small bowl, stir together the remaining cranberry sauce and a 15-oz can of red enchilada sauce. Pour evenly over the enchiladas.
Step 5: Bake covered, then finish uncovered.
Cover the dish with foil and bake for 30 minutes. Remove foil, sprinkle the remaining ½ cup Monterey Jack and 1 cup shredded cheddar on top. Bake uncovered for 10–15 more minutes, until the cheese is melted and just starting to brown.
More Leftover Turkey Recipes To Try
- Creamy Turkey Salad – Cube that leftover turkey and mix it into this play on a classic chicken salad! This makes incredible sandwiches on those leftover rolls, too.
- Turkey Vegetable Soup – Who doesn’t love a good soup? Use that turkey carcass and leftover meat in this easy vegetable soup recipe.
- Turkey, Cranberry and Walnut Pasta Salad – Pasta salad isn’t just for the summer, especially when you turn it into this flavor-packed seasonal version!
Variations
- Mild version: Use a mild enchilada sauce and stick with the Monterey Jack cheese. The cranberry sauce keeps things sweet and family-friendly.
- Spicy kick: Swap half or all of the Monterey Jack for pepper jack cheese, use medium or hot enchilada sauce, and add diced jalapeños to the filling.
- Chipotle Cranberry Turkey Enchiladas: Add chipotle in adobo to the sauce for a smoky, spicy edge.
- Chicken Cranberry Enchiladas: Use shredded rotisserie chicken instead of turkey.
Serving Suggestions
Top with sour cream, sliced jalapeno, or avocado. Garnish with green onions and cilantro. Serve with a side of Mexican rice or cilantro lime rice, refried beans, or tortilla chips and guac to round out the plate.
Storage Tips
Storage, Freezing, Make Ahead
- Fridge – Store leftovers in an airtight container for up to 3 days.
- Freezer – Wrap tightly in foil and freeze unbaked for up to 2 months. Thaw overnight in the fridge before baking, or freeze baked enchiladas and reheat covered at 350°F.
- Reheating – Microwave at 50–60% power for 3–5 minutes, or bake, covered, at 350°F until hot.
- Make-ahead – Assemble unbaked, cover tightly, and refrigerate up to 24 hours. When ready to bake, remove from the fridge while the oven preheats, then bake as directed (you may need to add 5 extra minutes to the covered baking time).
Frequently Asked Questions
Can I use jellied cranberry sauce instead of whole berry?
Yes you can. It’s a little sweeter, so I would add 1–2 tablespoons of lime juice and 1–2 teaspoons of chipotle in adobo to cut the sweetness.
Why do my tortillas crack when I roll them?
This can happen if they are cold or room temperature. Warm them and keep covered with a damp paper towel to prevent cracking.
What if I don’t have leftover turkey?
Use leftover chicken or grab a rotisserie chicken! You can also easily make shredded chicken in the crockpot for this recipe.
Can I use corn tortillas instead of flour?
Yes, but warm them and keep covered with a damp paper towel to prevent cracking. You can also lightly fry them to make rolling easier.
What if my cranberry sauce is too sweet?
Balance it with 1–2 tablespoons lime juice, a splash of vinegar, or chipotle in adobo.
What cheese melts best in enchiladas?
Monterey Jack for smooth melt; cheddar for flavor. Pepper Jack adds heat.
Can I make this gluten-free?
Use gluten-free flour or corn tortillas and double-check the enchilada sauce label.
More Turkey Recipes
- Turkey Tetrazzini
- BLT Turkey Wraps
- Turkey Shepherd’s Pie
- Creamy Turkey and Stuffing Casserole
- Turkey Vegetable Soup
Cranberry Turkey Enchiladas
Ingredients
- 2 heaping cups Cooked turkey shredded
- 1 can Whole cranberry sauce 16oz divided
- ½ cup Chunky salsa
- 1½ cup Monterey Jack cheese shredded, divided
- ¼ cup Green onions sliced, plus more for garnish
- 2 tablespoon Chopped cilantro plus more for garnish
- ½ teaspoon Cumin
- ½ teaspoon Chili powder
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 15-oz can Red enchilada sauce
- 8 Flour tortillas Soft Taco sized
- 1 cup Cheddar cheese shredded
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a 9”x13” baking dish with non-stick cooking spray and set aside.
- In a large bowl mix together the shredded turkey, ½ of the cranberry sauce, salsa, 1 cup of Monterey Jack cheese, green onions, cilantro, cumin, chili powder, salt and pepper.
- Lay the flour tortillas on a work surface. Place about ½ cup of the filling into each tortilla. Starting at one edge, roll the tortilla over the filling and place seam side down in the prepared baking dish.
- In a small bowl mix the remaining ½ can of cranberry sauce with the enchilada sauce. Pour the sauce evenly over the filled tortillas.
- Cover the baking dish tightly with foil and bake 30 minutes. Remove the foil and top with the remaining Monterey Jack and cheddar cheese.
- Bake for an additional 10-15 minutes until the cheese is melted and begins to lightly brown. Serve garnished with sour cream, green onion, sliced jalapeno and cilantro if desired.
Notes
- Refrigerate leftovers for up to 3 days in an airtight container. Reheat at 50-60% power in the microwave for 3-5 minutes until warmed through.
- Whole cranberry sauce adds more texture and is easier to mix than jellied. Jellied cranberry sauce works but will be sweeter and smoother.
- Warm tortillas before filling — wrap in damp paper towels and microwave 20-30 seconds, or heat individually in a dry skillet. This prevents cracking.
- Keep warmed tortillas covered with a clean towel while filling to maintain pliability.
- Corn tortillas can substitute for flour, but they’re more delicate. Warm them well and handle gently to prevent cracking.
- The spices (cumin and chili powder) can be replaced with 1 tablespoon of your favorite taco seasoning.
- For extra heat, use pepper jack cheese in place of Monterey Jack or cheddar, or add 1-2 teaspoons adobo sauce to the cranberry-enchilada sauce mixture.
- Use mild, medium, or hot enchilada sauce depending on your family’s heat preference.
- Make ahead: Assemble enchiladas, cover tightly, and refrigerate up to 24 hours. Bake as directed, adding 5 extra minutes if needed.
- Freeze unbaked for up to 2 months — thaw overnight in the fridge before baking, or freeze baked enchiladas and reheat covered at 350°F.
- Cutting enchiladas in half crosswise before serving makes plating easier and looks great.
- Let enchiladas rest 5 minutes after baking so the filling sets and they’re easier to serve.
- Optional toppings: sour cream, diced red onion, jalapeño, cotija cheese, cilantro, lime wedges, avocado, sliced green onions.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
