Turkey and Stuffing Enchiladas
Re-purpose your holiday leftovers into these simple yet scrumptious enchiladas. Turkey and Stuffing Enchiladas come together in a flash and have all the flavors of your holiday meal in a tasty enchilada.
Okay, so don’t judge this dish by the photos. I didn’t have enough leftovers to remake and reshoot this delicious dish. So, again, please don’t judge by the photos. It’s the simple fact that these tasted CRA-CRA-mazing that I had to share these with you.
So, for those new to my blog, we – the hubs and I – had a turkey for Thanksgiving. As most of us from the US do. What you may have missed in playing catch up is that our turkey – the smallest I could find mind you – was 16 pounds. Yes. You read that right. 16 pounds for two people = lots of leftover turkey.
Now, there’s a myriad of leftover turkey recipes out there. There’s the standard tetrazzini (not my recipe). Then there’s the hot browns in sandwich, slider, casserole form with pasta, and the requisite soup. I’m partial to minestrone, but I’ll be making a turkey noodle soup with some of our leftovers this weekend, to be exact.
But, for those that have been around AKHA for a minute, you know I just can’t make traditional recipes. Like these corned beef and cabbage enchiladas, the pepperoni pizza macaron, and then the waffled potato bites. That last one you’re just going to have to see for yourself. They were DELICIOUS!
And, for those that have been around AKHA for a minute, you know that I’m a food hoarder. I’ve often talked about how I can’t just throw food away. I know there was at least two servings of last night’s dinner in the pot. I know the hubs didn’t save the second portion that was in the pot. This kills me. It’s perfectly good food! I may or may not eat it.
I may freeze it and eat it at a later time when there’s no left overs for lunch. Case in point: Monday! Monday there were no left overs for lunch on Tuesday. Tuesday was just such a frozen portion of left overs that I saved specifically for lunch. And it was delicious! I’m definitely going to have to remake that Russian meatball soup. SO good!
Yeah. Sorry. Got distracted. So, I don’t like to throw out perfectly good food. When Thanksgiving came around and we had a ton of leftover turkey and a handful of other leftover items, I thought, “Why not make something with all those bits and pieces of leftovers? But what?” Then it hit me! Enchiladas!
Cause you know, everything tastes better wrapped in tortillas, smothered in sauce, and topped with cheese before baking. Don’t ya think? No? Just me?
Moving on.
Why yes, yes that IS a green bean right there! I took almost all of our left overs (the mashed potatoes went into a soup), added in some boxed stuffing I cooked up (ours didn’t come out that great), stirring in some leftover gravy, and wrapped it all up in a tortilla. Oh yeah, baby. They were fantabulous!
And, like I said, don’t judge the photos. I just couldn’t NOT share this delicious goodness with you, so they’re not gorgeous. Just trust me when I say you won’t regret saving your leftovers for this recipe.
What do you like to make with your leftovers?
Turkey and Stuffing Enchiladas
Re-purpose your holiday leftovers into these simple yet scrumptious enchiladas. Turkey And Stuffing Enchiladas come together in a flash and have all the flavors of your holiday meal in a tasty enchilada.
Ingredients
- 1 1/2 cups shredded, cooked turkey
- 1 cup green bean casserole (or 1 cup green beans)
- 1 1/2 cups stuffing (or one box of prepared cornbread stuffing)
- 2 cups fat free cheddar cheese
- 2 cups turkey gravy
- 8 whole wheat flour tortillas
Instructions
- Preheat oven to 350.
- Combine the turkey with the green bean casserole (or green beans) and the stuffing.
- Sprinkle in 1/2 cup of cheddar cheese and 1/2 cup of the gravy. Stir well to combine.
- Spread 1/2 cup of gravy in the bottom of a casserole dish coated with cooking spray.
- Place 1/4 cup of the turkey mixture on a flour tortilla and carefully roll up. Place seam side down in the casserole dish. Repeat with remaining tortillas and turkey mixture.
- Top with remaining gravy and cheese and bake at 350 for 20 to 25 minutes or until bubbly and the cheese is browned. Allow to cool slightly before serving topped with cranberry sauce.
Thanksgiving Day Leftovers
- Cranberry-Orange Brie Bites by Books n’ Cooks
- Prosciutto & Asiago Stuffed Mushrooms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Spicy Turkey Quesadillas by Jolene’s Recipe Journal
- Turkey and Stuffing Enchiladas by A Kitchen Hoor’s Adventures
- Turkey Croquettes by Cindy’s Recipes and Writings
- Turkey Gumbo by Palatable Pastime
So creative!
Thank you!
These look so good!
Thank you!
I hate wasting food too. Nice way to transform Thanksgiving leftovers!
Thank you!
I’ve never made enchiladas before, and this looks like a great first recipe to try!
Never? I can’t believe it. They’re so easy and delicious. You should try them.
I have the hardest time taking decent enchilada pictures. These still look and sound delicious!
Thanks, Carlee! I do, too. I wish someone would do a whole workshop on how to photograph those difficult subjects like enchiladas, burritoes, manicotti; anything stuffed.