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Holiday Leftover Enchiladas

Posted by Peggy on November 25, 2010

Holiday Leftover Enchiladas
Recipe: Holiday Leftover Enchiladas


  • 1 1/2 cups of your favorite salsa (I used a red tomato-chipotle)
  • 1 1/2 cups cranberry relish*
  • 3 cups of cooked turkey,* torn
  • 2 tablespoons lime juice
  • 2 cups cooked mashed sweet potato or squash*
  • 1 1/2 teaspoons cumin
  • 1 (15 ounce) can black beans, drained and rinsed
  • Canola or vegetable oil, as needed
  • 10 (7-inch) corn tortillas
  • 2 cups shredded Jalapeño Jack cheese


  1. Preheat oven to 350 degrees.
  2. Combine salsa and cranberry relish. Pour 1 1/2 cup of salsa mixture into the bottom a lightly oiled baking dish, large enough to accommodate enchiladas.
  3. Place the torn turkey pieces into a bowl and toss with lime juice. Season to taste with kosher salt and freshly ground pepper.
  4. Combine sweet potatoes or squash with cumin and black beans. Add kosher salt to taste.
  5. In a sauté pan large enough to accommodate tortilla, heat 1 teaspoon oil. Cook one corn tortilla until softened, turning it once.
  6. Place the tortilla into the sauced dish. Spoon 3 tablespoons sweet potato-black bean mixture down center of tortilla. Sprinkle with turkey.
  7. Roll up the enchilada- seam side down, and place it at the far end of the dish.
  8. Repeat for the remaining tortillas, adding more oil, if needed to soften them.
  9. Pour the remaining salsa over the tortillas. Sprinkle with cheese.
  10. Bake on center rack of oven until enchiladas are bubbling and heated through, about 30 minutes.

*Thanksgiving leftovers work well

Active Time (if using leftovers): 25 minutes

Bake Time: 30 minutes

Number of servings (yield): 10 enchiladas

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