Minutes Prep time: 15
Minutes Total time: 45
Servings: 5
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1-1/2 cups turkey gravy (1-1/2 cups = about 12 oz)
1/4 cup reduced fat sour cream
1-1/2 cups chopped cooked turkey
1-1/2 cups leftover stuffing, warmed
1 cup shredded part-skim mozzarella cheese, divided
10 corn tortillas (6 inch), warmed
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 268 mg | 27% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 67 mg | 22% |
| Total Fat | 10 g | 16% |
| Iron | 2 mg | 11% |
| Calories | 350 kcal | 17% |
| Sodium | 1095 mg | 46% |
| Protein | 25 g | 50% |
| Saturated Fat | 4 g | 20% |
| Sugars | 3 g | 0 |
| Vitamin C | 6 mg | 10% |
Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Combine gravy and sour cream in small bowl; spread 1/2 cup mixture in dish.
Combine turkey, stuffing and 1/2 cup cheese in bowl. Top each tortilla with 3 tablespoons turkey mixture. Roll up and place seam-side down in baking dish.
Spoon remaining gravy mixture over enchiladas; sprinkle with drained tomatoes and remaining 1/2 cup cheese. Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; bake 5 minutes more.
Leftover Turkey and Stuffing 'Enchiladas'
