10-12 corn tortillas (my pan holds 12)
1.5 cups left over turkey (chopped)
1.5 cups left over dressing (heated – it’s easier to work with)
1.5 cups left over gravy (giblet is best, but turkey or chicken gravy works great too)
1/2 cup sour cream
shredded mozzarella cheese
1 can Rotel (drained)
1 can stewed tomatoes (drained)
Preheat oven to 350. Spray a 10 X 13 pan with cooking spray. Heat the tortillas in the microwave in a damp paper towel so they will be pliable.
Mix the turkey, dressing and 3/4 cup shredded mozzarella cheese together.
In another small bowl combine the gravy and sour cream.
Coat the bottom of the baking dish with some of the gravy mixture.
Place a couple of large tablespoons of the turkey/dressing mixture into each tortilla and roll. Place seem side down in pan. Depending on how full you make your enchiladas the pan will hold between 10 – 12 enchiladas. Pour the remaining gravy mixture over the top. Sprinkle with 1 – 1.5 cups of shredded mozzarella. Combine the two tomatoes and chop. Top the enchiladas with the tomatoes and bake for approximately 25 minutes.