Leftover Chicken/Turkey Enchiladas With Black Beans |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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:
1/2 cup sweet onion, chopped |
1/2 cup green pepper, chopped |
1/2 cup red pepper, chopped |
1/2 cup yellow pepper, chopped |
2 garlic cloves, minced |
1 1/2 cups cooked chicken, chopped |
1 1/2 cups salsa, hot |
3/4 teaspoon cumin |
1 1/2 cups mozzarella cheese, shredded |
1 cup sour cream |
4 whole wheat tortillas or 4 flour tortillas |
19 ounces black beans, drained and rinsed |
Directions:
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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