Most families have a roundup of classic holiday dishes that they make every year. Those dishes provide plenty of leftovers for days (maybe even weeks) after the holiday has passed. It follows that during the holiday season, the meals start to look the same. We love leftovers, we really do, but every meal enjoyed after Christmas Day starts to seem identical. That is, until you plan a boxing day feast with a spicy twist? These tasty enchiladas are a saucy, cheesy way to use up any leftover turkey from your Christmas dinner.
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Ingredients
- 2 cups cooked rice
- 240 gms Monterey Jack, smoked cheddar, or Swiss cheese, shredded & divided
- 1 cup leftover stuffing
- 1 cup leftover turkey, shredded
- 4 green onions, thinly sliced
- 1/2 tsp EACH salt & pepper
- 1 cup turkey gravy, divided If you don’t have enough gravy to use in this dish, substitute with red or green enchilada sauce
- 8 large corn tortillas
- 1 cup Cranberry sauce
- 2 Tbsp fresh parsley, finely chopped
Ingredients
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Instructions
- Preheat oven to 425 F. Coat a 9 x 13-inch baking dish with nonstick spray.
- Cook rice. Allow to cool slightly. Stir together rice, half the cheese, stuffing, turkey, green onions, salt and pepper in a medium bowl. Spread 1/2 cup of gravy on the bottom of prepared pan.
- Divide filling down the center of each tortilla. Roll each tortilla up tightly and place seam-side down in baking dish. Top with the remaining gravy and sprinkle with remaining cheese.
- Bake, uncovered, for 20 to 25 minutes, or until tortillas are lightly browned and the filling is heated through.
- Top with cranberry sauce and sprinkle with parsley.