Thanksgiving Enchiladas
Nutrition Facts
8 servings Serving Per Container
Serving size 1 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
610 |
|
| % Daily Value* | ||
| Total Fat 27g | 35% | |
| Saturated Fat 13g | 67% | |
| Cholesterol 100mg | 33% | |
| Sodium 1900mg | 83% | |
| Total Carbohydrate 64g | 23% | |
| Dietary Fiber 3g | 10% | |
| Sugars 12g | ||
| Includes Added Sugars 7g | 12% | |
| Protein 30g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 174mg | 15% | |
| Iron 4mg | 20% | |
| Potassium 310mg | 8% | |
Ingredients
- 3 cups Gravy
- 2 cups Turkey, shredded or diced
- 2 cups Mashed Potatoes
- 2 cups Green Bean Casserole OR Greens Beans
- 2 cups Stuffing
- 2 cups Cheddar Cheese, shredded
- 8 each Flour Tortillas, 9.2 oz package (Fajita)
- Creamy Cranberry Sauce: --
- 1 cup Cranberry Relish and/or Sauce
- 1 cup Sour Cream
Method of Preparation
Step 1
Preheat the oven to 375°F. Spray a casserole dish with pan spray.
Step 2
In a bowl mix together the turkey, mashed potatoes, green bean casserole, and 1 cup gravy.
Step 3
Pour 1 cup of gravy into a casserole dish and spread to cover the bottom of the dish.
Step 4
Spread 1/4 cup of stuffing across each tortilla.
Step 5
Evenly scoop turkey mixture on top of the stuffing on each tortilla.
Step 6
Roll the tortillas up and line them up in the casserole dish, seam-side down.
Step 7
Pour the remaining gravy over the enchiladas. Sprinkle with shredded cheddar cheese evenly on top.
Bake for 35-40 minutes until the sauce is bubbling and the cheese is melted.
Step 8
In a small bowl mix together the cranberry sauce and sour cream.
Serve with the enchiladas!
