The holiday feast is over, you’ve cooked your heart out, and the last thing you want is to prepare yet another meal for lingering house guests. Enter: Thanksgiving Leftover Enchiladas. This dish is perfect for feeding a crowd and ensuring those delicious leftovers don’t go to waste. If you run out of turkey, just stuff the enchiladas with the sides that you have on hand. It’ll taste just as delish and provides an easy alternative for your vegetarian friends!
Cooked squash or sweet potatoes
Cooked green beans
2 c. gravy
2 c. shredded Monterey Jack
Parsley, chopped, to serve
Preheat oven to 350˚F.
Place one tortilla on a work surface. Place 1-2 tbsp. of each of your leftovers on the tortilla. Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a 9x13 baking dish.
Once your baking dish is filled with enchiladas, pour the gravy over the top. Sprinkle the Monterey Jack over the enchiladas. Bake for 30 minutes until golden and bubbling.
Sprinkle parsley over the enchiladas. Serve immediately.