What's something we all love about a Thanksgiving meal? Eating the leftovers. This year, instead of reheating the same meal, try something different and make enchiladas. Yes, enchiladas. By combining Thanksgiving favorites such as turkey, cranberry sauce, and sweet potatoes with beans, cheese, and salsa, you end up with an unexpected and totally delicious dish. It's a wonderful twist on a classic meal. Say hello to your new Black Friday tradition.
Things You'll Need
1 1/2 cups leftover shredded turkey
1/2 cup leftover cranberry sauce
15-oz. can beans, drained and strained (black or white beans)
1 cup leftover roasted sweet potatoes
1/2 cup green onions, chopped
1/2 cup salsa
1/2 cup shredded cheese blend (Monterey jack, Colby, Cheddar)
1/2 cup sour cream
1 tsp. cumin
Salt and pepper
6 flour tortillas
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1. Combine all ingredients
In a large bowl, combine all of the ingredients until they are mixed well.
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2. Spoon the mixture into tortillas
Scoop three tablespoons of the mixture into the tortillas. Wrap them, and then place the tortillas seam-side down in a baking sheet. The enchiladas should be closely grouped together in the baking sheet.
Tip
Placing the enchiladas seam-side down prevents any leakage.
3. Top with enchilada sauce and bake
Mix together a 1/2 cup of leftover cranberry sauce, a 1/2 cup of sour cream, and a 1/2 cup of salsa in another large bowl until they're well combined. Spoon the enchilada sauce all over the top of the tortillas. Cover the dish with aluminum foil and bake at 350°F for 35 minutes.
4. Sprinkle with cheese and green onions
Remove the foil from the pan. Top the enchiladas with a 1/2 cup of more shredded cheese and a sprinkling of additional chopped green onion. Return the baking sheet to the oven, uncovered, for about 5 minutes or until the cheese is melted.
5. Remove enchiladas from the oven
Once the cheese has melted, remove the baking sheet from the oven and serve your enchiladas with a dollop of sour cream and a scoop of salsa.
