Oftentimes after a holiday, I’ve got a ton of leftovers that I don’t know what to do with. It seems that leftover protein (turkey, roast pork, beef, etc.) is usually pretty easy to use in a different ways but what do you do with things like leftover cranberry sauce? Adding to this dilemma is the fact that Kyle doesn’t like cranberry sauce so I often end up throwing it out. For shame, I know.
Until this year. I made this kick-butt cranberry orange chutney that our Thanksgiving guests went nuts over but even still, the recipe made 3 cups and there was quite a bit leftover. Enter my pal Josie from over at Pink Parsley – she’s a lifesaver. Josie posted a recipe a few weeks ago for Turkey Cranchiladas that literally made me drool. So instead of tossing the cranberry stuff this year, I used the rest of it up in this dish.
I’m a huge lover of enchiladas in general and my feelings on the topic have not changed with this nontraditional version of the Mexican meal. You’re basically throwing leftover turkey in with leftover cranberry sauce and a bunch of ingredients I’m sure you already have in your house: sour cream, cheese, cumin, salsa, etc…maybe you don’t have cilantro but if this whole meal only costs you $1.59 at the store, it’s worth putting it on your grocery list when you do your holiday meal shopping to ensure you have the cilantro in the couple days after your holiday meal when you don’t have the energy to grocery shop. Make sure you’ve also got some flour tortillas hanging around the house too… So you mix everything together, wrap it up in tortillas, cover with cranberry sauce mixed with salsa (an unlikely combination, no?), bake for 45 min, sprinkle cheese and bake some more. From minimal prep and no dirty pots and pans, you’ve got an entire meal almost in an instant!
I can’t say enough about how excited I am with the results of these enchiladas. And I think I’m even more excited at the fact that there are a ton of leftovers (yes, of the leftovers) for us to take for lunches this week! The cranberry sauce/chutney gives a punch of tang with the smooth and savory Mexican flavors brought forward with the cumin and salsa…it’s really a delightful combination! After searching far and wide for new and creative ways to use up that holiday turkey, I’ve found a new go-to recipe that I’ll be making for years to come. Thanks Josie!!
I’d love to know how you’ve used up your Thanksgiving leftovers or your favorite ways to do so. Post your ideas and/or links in the comments.
- nonstick cooking spray
- 2-2 1/2 cups shredded turkey or chicken
- 2 cups whole-berry cranberry sauce (or 1 16-oz can)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups salsa
- 1 1/2 cups shredded Pepperjack, Monterey Jack, or cheddar cheese
- 1/2 cup sour cream
- 3-4 scallions, chopped
- 1/4 cup lightly-packed chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 10-12 (6-inch) flour tortillas
- 1 tsp bottled hot sauce
Preheat the oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.
In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.
Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.
In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foild, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve hot.