I used to be all about the leftover sandwich—turkey, stuffing, cranberry sauce, and everything else I could fit between two slices of bread. And while I still enjoy a leftover sandwich in the days after Thanksgiving, I must admit that I have a new favorite: turkey enchiladas. I got this recipe idea from Esquire's food blog, and it is killer. For the molé, I used the leftovers that I had in my freezer when I cooked this meal last spring after turkey season. But if you don't have any molé sauce, just use regular enchilada sauce, which you can find at most grocery stores. Because, trust me, the last thing anyone wants to do the day after Thanksgiving is make molé sauce.