Leftover Turkey and Stuffing 'Enchiladas'

(5 ratings)
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A savory enchilada recipe using leftover turkey, stuffing and cheese wrapped in tortillas topped with gravy, tomatoes and more cheese for a unique way to use holiday leftovers Recipe developed by George Duran for ReadySetEat

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  • 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
  1. 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.
  2. 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.
  3. 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.
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Nutrition Information
Calories: 358 View complete nutrition information
Reviews (5)

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Overall Rating

onehuntings December 01, 2013

This is a great alternative leftover recipe. I used a can of Rotel instead of the Hunts to give it a bit of a kick. My kids loved it.

Kathy November 30, 2013

This was really good! I doubled the recipe and only had one can of tomatoes so I left one pan without tomatoes and we put cranberry sauce on those and most of us liked it better that way. I'm going to make this every year!

deb November 27, 2011

I fixed this dish and my family liked it even my hubby who really does not care for turkey.

Gabrielle November 27, 2011

It was a really good recipe but it could have had a bit more for flavor.

srutko1226 November 26, 2011

This was easy, very tasty and it wasn't like eating leftovers.