LEFTOVER CHICKEN/TURKEY ENCHILADAS WITH BLACK BEANS

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Leftover Chicken/Turkey Enchiladas With Black Beans image

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

Provided by Bergy

Categories     < 60 Mins

Time 50m

Yield 4 Enciladas, 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • Mix together the onion, peppers, garlic, cumin and chicken/turkey.
  • Lay out the tortillas flat & open.
  • Distribute the mixed vegggies evenly down the center of the four tortillas .
  • Place a couple of tbsp of the salsa over the veggies.
  • Add a tbsp or so of the cheese.
  • 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.
  • Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
  • Place the black beans around the edges of the casserole (around the tortillas).
  • Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
  • Sprinkle the remaining cheese over all.
  • Add the sour cream.
  • Cover with foil and bake for 20 minutes in a 375 oven.
  • Remove foil and let the chesse get golden.
  • Serve nice and HOT.

Nutrition Facts : Calories 651.9, Fat 28.2, SaturatedFat 13.7, Cholesterol 102.5, Sodium 1393.8, Carbohydrate 62.7, Fiber 11.3, Sugar 7.5, Protein 39.1

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