Leftover Turkey and Stuffing Enchiladas

I found this recipe a few years ago and love it! It is nice to find use for that left over Thanksgiving turkey and stuffing.

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1-1/2 cups turkey gravy (1-1/2 cups = about 12 oz)
• 1/4 cup reduced fat sour cream
• 1-1/2 cups chopped cooked turkey
• 1-1/2 cups leftover stuffing, warmed
• 1 cup shredded part-skim mozzarella cheese, divided
• 10 corn tortillas (6 inch), warmed
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained

Directions

1. Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Combine gravy and sour cream in small bowl; spread 1/2 cup mixture in dish.
2. Combine turkey, stuffing and 1/2 cup cheese in bowl. Top each tortilla with 3 tablespoons turkey mixture. Roll up and place seam-side down in baking dish.
3. Spoon remaining gravy mixture over enchiladas; sprinkle with drained tomatoes and remaining 1/2 cup cheese. Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; bake 5 minutes more.

Nutritional Information:

5 servings (2 enchiladas each) Calories 358; Total Fat 11 g (Saturated Fat 4 g); Cholesterol 58 mg; Sodium 986 mg; Carbohydrate 39 g; (Dietary Fiber 5 g, Sugars 3 g); Protein 26 g; Percent Daily Values*: Vitamin A 7%; Vitamin C 10%; Calcium 27%; Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet.

From: Readyseteat.com