Here's a great idea for your leftover turkey and stuffing
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
Serving Size: 5 servings (2 enchiladas each) Calories: 358
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.
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.
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.