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Thanksgiving Enchiladas

Thanksgiving Enchiladas: Transform Leftovers into Comfort Food

Thanksgiving Enchiladas combine festive flavors with delicious leftovers for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 4 pieces Flour Tortillas 10-inch tortillas preferred
  • 2 cups Cooked Turkey Mix white and dark meat
  • 1 cup Stuffing Leftover stuffing
  • 2 cups Turkey Gravy Adjust for desired moistness
  • 1 cup Whole Berry Cranberry Sauce For balancing flavors
  • 1 tablespoon Fresh Sage Dried sage can substitute (use half)
  • 1 cup Mozzarella Cheese Can substitute with cheddar
Optional Add-ins
  • 1/2 cup Diced Jalapeños For added heat
  • 1 cup Spinach or Kale For added nutrition
  • 1 cup Mashed Potatoes For creaminess

Equipment

  • 9x13-inch casserole dish
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 9×13-inch casserole dish with cooking spray.
  2. Pour 1 cup of turkey gravy into the bottom of the prepared casserole dish and spread evenly.
  3. Layer cooked turkey, stuffing, cranberry sauce, and fresh sage onto each tortilla, then roll tightly.
  4. Place the rolled tortillas seam-side down in the casserole dish and pour remaining turkey gravy over them.
  5. Sprinkle mozzarella cheese generously over the enchiladas.
  6. Bake for 30 minutes, then broil for an additional 2-3 minutes until the cheese is golden.
  7. Let cool for a couple of minutes before serving with extra cranberry sauce on the side.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 10mg

Notes

These enchiladas can be made ahead and refrigerated before baking for ease.

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