Corn Black Bean Enchiladas

Corn Black Bean Chicken or Turkey Enchiladas

Posted by on November 23, 2010

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

  • 1 cup Corn Black Bean Salsa 
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  • 1 cup cooked and diced chicken or turkey
  • ½ (8 ounce) package cream cheese, softened
  • 2 tablespoons Wahoo Chili Seasoning
  • 1½ cups Mexican blend shredded cheese, divided
  • 6 – 8 burrito-size flour tortillas
  • 1 (10 ounce) can enchilada sauce

Directions

  1. Preheat oven to 325°F. In large bowl combine first 4 ingredients and 1 cup shredded cheese.
  2. Divide mixture among tortillas and roll up. Place, seam-side-down, in a greased 13×9-inch baking dish. Drizzle with enchilada sauce and sprinkle with remaining ½ cup shredded cheese.
  3. Bake, covered, 25 minutes. Uncover and continue baking 5 minutes.
Makes 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!