Ruby's Thanksgiving Leftover Enchiladas
This recipe is part of Rachael's Rival Ray competition and was prepared in Rachael's Loft -- our home away from home in the heart of downtown NYC -- click here for more recipes and entertaining tips from Rachael's Loft!
- 2 to 3 cups mixed white and dark turkey meat, shredded
- 1 to 2 cups stuffing
- 1 cup gravy, if any leftover or 1 cup broth mixed with apple cider to the recipe
- 1/2 cup glazed pearl onions
- 1 cup green beans (made with butter, pecans or walnuts, and lemon zest)
- 1 cup mashed potatoes
- 1/4 cup cranberry sauce
- 1 dozen white corn tortillas
- 2 cup spaghetti sauce
- 1/2 to 1 cup salsa
- 1 to 1 1/2 cups grated cheddar cheese
Preheat oven to 350°F.
Place turkey, stuffing, gravy, glazed onions, green beans, mashed potatoes and cranberry sauce into a large bowl and mix until all the ingredients are well combined.
Warm a large skillet or griddle surface to medium heat and warm the tortillas until they become soft and malleable, one or two at a time.
Place a warmed tortilla on a clean work surface, and spoon 1/2 cup of the leftover mixture onto the middle of the tortilla. Roll neatly into a fairly compact tube and place with the edges side down into an oiled casserole. Repeat with all the tortillas and leftovers mixture, laying the rolled, stuffed tortillas tightly side by side in the casserole.
In a small bowl, mix the spaghetti sauce and salsa until the two sauces are well blended together. Again, feel free to make this easy on yourself. There are plenty of really tasty organic ready-made spaghetti sauces and salsas at your local grocery store. No one will know!
Pour the sauce mixture over the rolled, stuffed tortillas evenly. Sprinkle with the grated cheese.
Bake 20 minutes until cheese is lightly browned and bubbling. Remove from oven, and serve with a dollop of sour cream or not- either way, enjoy!
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