Leftover Chicken/Turkey Enchiladas With Black Beans
I love enchiladas and what better way to use up some of the Holiday chicken or turkey. Make the enchiladas as hot or as mild as you like. I like to prepare the enchilads early in the day put them in the fridge, take out 1/2 hour before baking. I like my veggies crunchy so I do not prefry the ingredients but if you wish fry the veggie in a bit of oil until softened. You may use lite chesse and low fat sour cream. Sub with 2% cottage cheese for the sour cream if you wish. Nice to have a green salad along side
Ingredients
4 serv.- sweet onion, chopped↗1⁄2 cup
- green pepper, chopped↗1⁄2 cup
- red pepper, chopped↗1⁄2 cup
- yellow pepper, chopped↗1⁄2 cup
- garlic cloves, minced↗2
- cooked chicken, chopped↗1 1⁄2 cups
- salsa, hot1 1⁄2 cups
- cumin↗3⁄4 teaspoon
- mozzarella cheese, shredded↗1 1⁄2 cups
- sour cream↗1 cup
- whole wheat tortillas or 4 flour tortillas↗4
- black beans, Drained and rinsed↗19 ounces
Step-by-step instructions
- 1
Mix together the onion, peppers, garlic, cumin and chicken/turkey.
- 2
Lay out the tortillas flat & open.
- 3
Distribute the mixed vegggies evenly down the center of the four tortillas .
- 4
Place a couple of tbsp of the salsa over the veggies.
- 5
Add a tbsp or so of the cheese.
- 6
Fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
- 7
Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
- 8
Place the black beans around the edges of the casserole (around the tortillas).
- 9
Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
- 10
Sprinkle the remaining cheese over all.
- 11
Add the sour cream.
- 12
Cover with foil and bake for 20 minutes in a 375 oven.
- 13
Remove foil and let the chesse get golden.
- 14
Serve nice and HOT.
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