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recipe
Thanksgiving Enchiladas

Thanksgiving Enchiladas

*Since we are using leftovers in this recipe, the quantities do not need to be exact.

Yield: 6 servings 1x
Prep: 15 minutesCook: 35 minutesTotal: 50 minutes
Scale:

Ingredients

6 10-inch flour tortillas

3 cups leftover heated turkey gravy, divided

1 ½ pounds leftover cooked turkey (white or dark or both) *

1 pound leftover stuffing*

6 tablespoons whole berry cranberry sauce, plus more for serving

¼ cup fresh sage chopped small (or half that of dried)

8 ounces shredded mozzarella cheese


Instructions

Preheat oven to 350 degrees F.

Spray a 9×13-inch pan or dish with cooking spray.

Ladle one cup of the turkey gravy onto the bottom of the casserole dish or pan.

Lay out all six tortillas and divide the turkey, stuffing and cranberry sauce between each by piling everything in a line down the center.

Sprinkle the sage over each then roll each one tight ending on the seam.

Lay seam side down into the prepared pan and spoon over the remaining two cups of gravy.

Sprinkle on the mozzarella and bake 30 minutes.

Place under the broiler to brown then serve with cranberry sauce on the side.

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© Author: A Family Feast
Cuisine: American-Mexican fusion Method: baked