Corn Black Bean Chicken or Turkey Enchiladas

Darlings, we need to rethink leftovers. I know that many of you have a negative opinion of them and have even resorted to name-calling - with words like "gelatinous," "rubbery," or (the horror!) "nasty." I know reheating the old stuff isn't always the best, but leftovers can be a wonderful, easy opportunity for a whole new meal!

How about transforming leftovers into something unexpected? At our house, leftover baked potatoes get sliced and fried in Italian Garlic Bread Seasoned Butter ... delightful! Leftover ham turns into a ham-and-cheese potato bake .. a family favorite! Leftover steamed veggies go into an omelet with mozzarella and basil ... delicious! The trick is to make leftovers taste like something new.

In fact, the multitude of veggies I had left over from last week's "Hooray for Veggie Trays!" have been transformed into many things, including a pretty delicious tater tot casserole (I know ... I try to be gourmet, but my family loves stuff like tater tots and Jell-O - they can't help it!). And it was great to have all those veggies on hand, chopped and ready to go. 

Since most of us are on the cusp of a fridge full of leftover turkey, today I'm sharing an awesome, easy recipe below for Corn, Black Bean Chicken Enchiladas from Kelly Hernandez (OH) - of course, we are substituting turkey for the chicken. This dish will taste nothing like your original turkey dinner!

Happiness = leftovers because leftovers = an easy meal!

j*a*N*e

Corn, Black Bean Chicken Enchiladas

Ingredients

Directions

Combine first 5 ingredients. Place about 2 tablespoons chicken mixture on each tortilla, roll up; place seam side down in a greased baking pan. Drizzle with enchilada sauce, cover; bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes. Makes 3-4 servings.

Tips and Hints

  • I used 6 tortillas - they were probably 8-inch rounds or slightly larger.
  • It seemed like I was skimping on the filling, but the finished product was perfect - none of us wished for more filling in our enchiladas.
  • I made these at 10:00 am, and the house smelled so good that my husband ate one immediately!
  • I topped the enchiladas with shredded cheese during the last 5 minutes of baking. It made for an attractive presentation, plus it tasted great!
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