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Thanksgiving Enchiladas

Thanksgiving Enchiladas

Prep time 15 minutes
Cook time 45 minutes
Ready in 1 hour
Makes 4-6 servings


  • 2 cups shredded or diced turkey
  • 1 1/2 cups mashed sweet potatoes
  • 1 1/2 cups cooked Brussels sprouts, finely chopped
  • 1 14.5-ounce can black beans, drained and rinsed
  • 2 cups grated Monterey Jack cheese, divided
  • 32 ounces salsa verde
  • salt
  • pepper
  • 8 medium (8-inch) tortillas


  • 1 small jalapeño, thinly sliced
  • fresh cilantro leaves
  • cranberry sauce


1. Pre-heat your oven to 375°F degrees.
2. In a mixing bowl, combine the turkey, sweet potatoes, Brussels sprouts, beans, 1/2 cup of cheese, and 3/4 cup salsa verde. Taste and season with a little salt and pepper if necessary.
3. Pour 1 cup of salsa verde into a 13”x8” baking dish. Use a spoon or spatula to spread the salsa to cover the bottom of the dish.
4. Scoop generous 1/2 cup measures of filling onto the center of each tortilla. Roll the tortillas up like cigars and line them up in the baking dish seam-side down. Pour the remaining salsa verde over the tortillas and sprinkle with the remaining cheese in an even layer.
5. Cover the baking dish tightly with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted and the sauce is bubbling up around the sides.
6. Garnish the enchiladas with jalapeno slices and cilantro if you like and serve with cranberry sauce.


This recipe is meant to be a vehicle for your Thanksgiving leftovers, so feel free to adapt it based on what you have on hand. For example, you can sub green beans for Brussels, roasted sweet potatoes or regular mashed potatoes for the mashed sweet potatoes, etc. If you like your cheese a little browned on top, just pop the baking dish under the broiler for a couple minutes (keep a close eye on it!) until you reach your desired shade.
Recipe by Serena Wolf of